I used the cake boss recipe for ganache, and now it is too runny. I knew the amount he was using for cream was too much but went ahead and used it, I am having a stupid moment right now.
The problem is that it is going through the cake instead of staying as a filling.
what can I do to thinken it.? is it salvagable at this point?
I need help asap, I am in the middle of an order
I think you should try adding some more melted chocolate to it and see what happens.
I made up some ganache using the wrong ratio a couple of weeks ago. I didn't have anymore chocolate to add to it, so I added powdered sugar. It worked great! It thickened right up, and it was still delicious. I know it's not a true ganache, but everyone still loved it.
Maybe add some gelatine and put in a while in the fridge ?
I usually let ganache rest overnight and it thickens up well! But since you need to use it right now, add the powdered sugar. Not sure how it'll affect the sweetness though!