Last night I made several batches of white chocolate ganache using high quality chocolate and a 3 to 1 ratio. I made two double batches (6 cups of chocolate to 2 cups of cream) and a single batch. The single batch seems to be setting up okay. But the larger batches are still runny - they are thicker but still "pourable."
I divided the larger batches into smaller bowls, wondering if that will help. Can I refridgerate it to help harden it? I need to use it today. And if I do refridgerate it first, will it turn back runny after it sets out?
A few other questions
1. Is it okay to cover the cakes in ganache, then refrigerate for a few hours and then cover in fondant? I read that some people do ganache on one day and then fondant the next day, but I need to do it faster.
2. Once the cake is finished, can it set out at room temperature for a day before serving? Does ganache need to be refridgerated?
3. And please, any tips to help my ganache get to the right consistency as it is too soft/runny to use right now. - and it has already been sitting 12 hours!