I need a good recipe for a ganaze!!!Anyone have one good?

10 oz semi sweet chocolate
8 oz heavy cream
1 tbl butter
1 tbl vanilla

Scald cream and pour over the chocolate chips. Let sit for a few mintues and then stir to melt. Add butter and vanilla. Stir until smooth. Let cool and pour over cake, or cool ini fridge to whip up.

cream and chocolate. generally 1:1 for dark, 1:1.5 for milk, and 1:2 for white chocolate. doesn't need to be any harder than that

How long is ganache good for when stored in the fridge? Thanks for any answers.

weeks.

I thought ganache was supposed to stay firm. I made milk chocolate ganache and filled a cake with it. When left at room temp it got soft like mousse.

If it was too soft, next time, reduce your cream a bit.