So I made two batches of ganache yesterday. And they set up almost all the way. It didn't get to that stiff peak consistency that I needed. When I went to do a shell border it stayed for like 5 seconds then kinda melded together. You could tell there were shells just looked like one big long shell. And when I iced it with the ganache, it kept on slideing down after a few minutes. Even when I put it into the freezer, it still drooped when I took it out. I used the ganache I recipe in the recipe section. What am I doing wrong. I really want gancahe to like me 
Well, I went by the recipe which was 10 oz of chocolate and 8 oz of cream...??? 
hmmmm. i thought about how people whip it. Whip it! Whip it! Whip it good! ....sorry, just broke into song and dance at my desk. 
I'll have to try that next time.
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