I made choc ganache rec from this site on the weekend, it never got thick enough to use. I ended up adding enough icing sugar to make it thick enough.. not sure if it was the weather, tasted great with the turtle cake (scratch rep) was pretty pleased!!!
anyone have any advice for next time using gnache 
Did you use it to cover a cake or to use as a filling.
What I use is 8 oz choc to 8 oz whipping cream. I heat the cream just to the start of simmering. I remove from heat and then mix in choc. I use a whisk to mix in my chocolate. If I need it thick enough to use as a filling or to spread I set the pan in an ice bath and then keep whisking until it gets thick. That should be almost instant once it reaches a chill and you whip it.
Hope that helps!
Amy
I had to read the recipes on this site. They both are using the ganache as a glaze. You need to let the chocolate cool longer. I am going to try using gananche as frosting tomorrow. I will cool the mixture a couple of hours before using. Sherry Yard does have a ganache recipe that adds some pwd sugar to make a very firm frosting.
Anytime I've used ganache it has the consistency of hot fudge..when you take it out of a jar or if the jar has sat in the fridge.
Definately spreadable....like a frosting.
My recipe that I use and have very good success with is:
8 oz. whipping cream
2 Tblsp. butter
12 oz. chocolate chips
heat cream and butter just to bubbling (stirring constantly), immediately pour over chocolate chips and let set a few minutes then whisk out lumps and mix thoroughly. Let ganache set about 5-10 minutes to thicken (I check after 5 for the consistency). Then pour over cake. If I need it for a filling, I let it cool to room temp and may even refrigerate for a short time.
I made choc ganache rec from this site on the weekend, it never got thick enough to use. I ended up adding enough icing sugar to make it thick enough.. not sure if it was the weather, tasted great with the turtle cake (scratch rep) was pretty pleased!!!anyone have any advice for next time using gnache
Ganache thickens as it cools... pour when it reaches about 92 degrees.
Quote by @%username% on %date%
%body%