AToday for the first time I tried making whipped ganache but it refused to whip. My recipe said 6oz heavy whipping cream and 12oz of milk chocolate. I made it,cooled it, and it did nothing when I tried whipping it. I threw it back into the fridge since I'm not sure what to do with it. Should I warm it and pour it instead? Can I add anything to it to make it whippable?

I have a couple of questions, #1 did it set up?  #2 Was if firm or hard.  #3 What was the % of cacao in your chocolate?

Which from your post makes me think my last question will be where the problem lays.  I use 65% but that's cause that's the highest I can get in my area.  

I accidently bought baking chocolate and even tho it said 65% it didn't work.  Also I use dark chocolate, not milk chocolate.  You may needed to add more chocolate.  Milk chocolate already has milk so you may have thrown off the ratio if that makes sense.

Hi, plz read this thread. Auzzie's post  

http://cakecentral.com/t/729560/ganache-ratios

Hi, plz read this thread. Auzzie's post  

http://cakecentral.com/t/729560/ganache-ratios

I meant to say that you treat it like using white chocolate. hth

this is a great site too. he is deceased now, but has left with us great information and great talent. hth

http://www.artandappetite.com/category/recipes/