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

For my ganache I usually use 8 oz semisweet or bittersweet chocolate + 1 cup heavy cream.
Maybe your amount of chocolate was too little...

Well, I went by the recipe which was 10 oz of chocolate and 8 oz of cream...???

Since that 8 oz of cream is 1 cup, it seems that you used more than enough chocolate...
I have no idea what went wrong. Sorry!

Did you whip it with your mixer? Make it, refrigerate it overnight, and take it out and whip it. It will be fine.

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.