It's not my week, ha ha haaaa! I posted a couple of times during the week about milk chocolate ganache that kept breaking on me. So I'm doing a second cake and it's for tomorrow. I used dark chocolate with a recipe I always use, 400g dark choc to 200ml cream. It won't set at room temperature! The only difference in what I used was that our shop that sells 35% cream doesn't stock it any more, so I used 33% cream (please don't say I have to use 35% cream, because it isn't possible for me to get any).
Now, with my usual recipe, I only have to wait for about four hours for it to set up so I can put it on the cake. I left it all day and it still wasn't set. Have had success using it in the past when it's freshly made and it sets up on the cake pretty quickly, so I put it on the cake. 8 hours later its still very soft.
I've put in in the fridge out of desperation at this stage. Luckily my children aren't sleeping properly and one woke me at 5am (!), so I was able to check it. I planned to start decorating at about midday... I was going to refrigerate it until it's a civil hour to be out of bed, so about two hours from now, and then leave it to come to room temperature.
My question is, if it sets, and it's a big if, when I take it out of the fridge is it likely to 'unset' again? Or do you think it will stay set? And if it doesn't set - what am I going to do if I can't get 35% cream? Am afraid it being unset for so long will make the cake soggy.
Also, the ganache is perfect apart from the unset-ness - it's not split (I should know, I've seen enough split ganache this week).