Im curious to hear answers for your question too! I want to use chocolate ganache for a filling...YUM! I've never used it before either so I can't be of any help, sorry!
I use it all the time and I love it!!! Very VERY easy to make and use. For regular chocolate it is usually 2 parts chocolate to 1 part heavy whipping cream. (I use a little raspberry liqueur also) White chocolate is 3 parts chocolate to 1 part heavy whipping cream. The better the chocolate the better the ganache! 
This is kind of long - and more information than you asked, but I found it very helpful before I started using ganache a lot. HTH
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0
This is kind of long - and more information than you asked, but I found it very helpful before I started using ganache a lot. HTH
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0
It was a bit much to read but VERY helpfull! thank you so much Karen! I knew there had to be a forum SOMEWHERE I just couldnt find it while searching for it...big hugs and thank yous!!
FIRST GANACHE/FONDANT CAKE, WISH ME LUCK GUYS!!!!!
Good Luck!
Be warned ganache is addicting! (at least my family thinks so!) 
oh no! through all my quick skimming of the post I cant figure out if i need to let it "sit" over night to reach spreadable consistancy in the fridge or on the counter...its in a container on my counter as we speak lol HELP!!!
On the counter... if you put it in the fridge it will firm up to much and when you try to spread it on to the cake it will tear...
HTH
THANKS A BUNCH!!! mmm it taste soo good, its gonna be hard to let it sit there lol
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