I made a batch of white chocolate ganache, which I've done several times before, but I must have been distracted and added too much cream because it has cooled down for well over 6 hours and is still way too soft. Anyone know how to salvage it? Can I add more white chocolate to firm it up?
Thank you both! I made 2 large batches of it, so I was stressed I'd have wasted all that expensive white chocolate. I will melt some more white chocolate and add it in. Thanks again! 
Thank you both! I made 2 large batches of it, so I was stressed I'd have wasted all that expensive white chocolate. I will melt some more white chocolate and add it in. Thanks again!
Don't just add in melted white chocolate, you need to GENTLY rewarm the ganache you have already made and add the melted chocolate into that.
Thank you both! I made 2 large batches of it, so I was stressed I'd have wasted all that expensive white chocolate. I will melt some more white chocolate and add it in. Thanks again!
Don't just add in melted white chocolate, you need to GENTLY rewarm the ganache you have already made and add the melted chocolate into that.
Thank you! I would have just dumped in more melted chocolate. You probably just saved me from another disaster!!
Yes, I learned the benefits of "gently rewarming" ganache - I tried a microwave and then forgot about the gentle mixing. I over agitated it and it separated and also became grainy. I would recommend using a double boiler for the rewarming. I'm not an expert, but I did manage to save that ganache! Yay! Good luck to you with yours!
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