Please does anyone know how to make runny ganache a bit firmer so I can spread it. I have made it before but this time it has gone all wrong.Please help.

Put it in the frig to firm it up...what ratio chocolate to cream did you use? Is it real chocolate or white chocolate?

Hi ,I have had it in the fridge and nothing is happening.it is white chocolate.

I have found white chocolate need less cream and more chocolate. I made some the other night and did a ratio of 1 cup of white chocolate to 3 TBL of hot cream. You can melt some more white chocolate and whisk it in....heat the bowl you have carefully in the microwave, then wisk in the newly melted chocolate. I have done this before with white chocolate. Good luck...HTH PS...maybe try 1/4 cup of newly melted chocolate and see how that goes.

Thankyou I started from scratch again and has worked well. Good result in the end. Thanku all.

You could add more chocolate if it is to runny or more cream if it is to stiff. White Chocolate and Milk Chocolate is a 3 parts chocolate to 1 part heavy cream ratio.