So I made a batch of White chocolate ganache today, using three parts chocolate to one part cream with the intention of frosting a cake with it and covering with fondant. Everything seemed to go normal enough but now a couple hours later it has a weird oily greasy like consistency almost slimy . I've made lots of dark choc ganache but never white and I used real white choc not just white morsels or chips. Should I add more cream? more chocolate? The white choc wasn't cheap so I really don't want to throw out and try again.Will someone please tell me if this is normal for white ganache and just the way it is or what i did wrong and how I might be able to salvage it. TIA!!!
Have never worked with white chocolate. If you don't find a good answer you can always stir in some 10x. Won't set up as hard as you want for a CC, but at least you don't have to pitch it.
I've found my white chocolate ganache seems to "separate" easily unless it is mixed very, very, very well. When mine gets that greasy look, I just keep stirring/blending, etc. I have an immersion blender, which does the trick much easier than by hand, but if you have a hand mixer, that works well too. Just keep mixing until it gets back to that creamy texture. I love white chocolate ganache, but it is definitely a little trickier than regular chocolate ganache. Good luck!