I am making whipped ganache for the first time. Is it supposed to be thin when you place it in the refrigerator befrore whipping it? Any help you can give will be great.
June

I do not place my ganache in the refrigerator. I allow it to cool to room temperature, then I whip it. I am reluctant to whip refrigerated ganache - I always thought that it had to be brought back to room temperature before whipping.

Anybody know any more about this?

Theresa