Made my first ganache and am having trouble with it. When it cooled, it was rock hard. So, I re-melted the chocolate and added more cream, and when it cooled it still was hard. Should I re-melt again and add more cream? I ultimately want to whip it to make a filling, but I think it's still too hard to even whip.
post #1 of 12
5/10/12 at 8:43pm