I made chocolate ganache yesterday and let it sit overnight. I went to whip it this evening and it won't whip!! What am I doing wrong? Am I going to have to start all over???
What ratio did you use? Dark, milk, or white chocolate?
What are the conditions in your kitchen? (hot, humid, etc)
I used 8oz of heavy cream to 12 oz of chocolate. I used semi-sweet chocolate. My kithchen is on the cool side.
I used 8oz of heavy cream to 12 oz of chocolate. I used semi-sweet chocolate. My kithchen is on the cool side.
A little low on the chocolate to get a "perfect" whipping consistency. For dark (or semisweet!) chocolate, you should use a 2:1 ratio (16oz chocolate, 8oz cream). For milk & white it's a 3:1 ratio (24oz chocolate, 8oz cream). Adjust as needed - twice as much chocolate to cream for dark, three times as much for milk or white.
As Miss tesso said, try refrigerating your ganache for a short time and whipping it.
If that's not working, simply melt another 4oz of chocolate, *gently* warm your existing ganache, and mix the two together well. You don't have to ditch the whole batch. 
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