White Choc Ganache Not Getting Firm?

Baking By MrsNancyB1 Updated 14 Jul 2010 , 4:51am by MrsNancyB1

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MrsNancyB1 Posted 13 Jul 2010 , 10:54pm
post #1 of 3

I made a batch of white choc ganache this afternoon, at around 1pm. I used 24oz heavy whipping cream, and 6-12oz packages of white choc chips.

It is now 3 hours later, the ganache is sitting on my counter and it is not firm AT ALL. I know I have to leave it at least 12 hours, but it's just as liquidy as when I made it ?? It has cooled down quite a bit, and is not even warm.

Is it just a matter of time before it gets firm, or did I do something wrong??


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Toptier Posted 14 Jul 2010 , 2:06am
post #2 of 3

Hmm, your proportions are right. If you want to speed the process you can pop it in the fridge and stir it every 20 minutes or so. Don't leave it too long! If ya do you can nuke it just a little to loosen it up. It does take a loong time to set up at room temp so don't panic!

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MrsNancyB1 Posted 14 Jul 2010 , 4:51am
post #3 of 3

Thank you! It's still soft, but feels a bit firmer to me. Hopefully by the time I use it, it will be of the right consistency.

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