AIm making cupcakes for a Halloween dinner at the town hall, donating about 100 cupcakes (I'm not exactly in a great financial spot so I'm not too too happy about it but I thought, what the heck, how am I supposed to get my name out there if I don't ever donate)
When I was shopping for the ingredients, the store ran out of 35% cream, so I got 18%, which still counts as a heavyish cream (I knew I shouldn't have...)
Anyway, I used that in a 1:1 ratio with semisweet chocolate, left it in a chilly spot for 12+ hours and it's runny... Thicker than cream but not firm enough to put on cupcakes I know lots of people use at least 2:1 but 1:1 usually works for me
I tried whipping a little bit of it to see if it would firm up, but no luck
I can think of a few options but I wanted to ask you all for suggestions I don't want to chuck it because it wasn't exactly cheap... But I also don't feel like putting in more ingredients chuck with it
The options I had in mind are
A) I could melt some more chocolate and add it to the ganache and hope it sets (but since this will be for kids, I don't want it to be too too strong)
B) I could whip up some chocolate buttercream and mix it with the ganache (I've done this before, but not with runny ganache)
C) I could run to the store and get more cream, and heat it, add Half of the ganache to it (I read somewhere that this worked for someone, but I don't know if it would work)
D) I could run to the store, and make a new ganache and not ruin it... Or just make plain old buttercream) Or e) I could run to the store and say FUDGE THIS and get a can of Duncan Hines icing (This is my last last option)
What do you guys think I should do?
This maybe too late, but put it in the fridge for about 15 minutes, it will begin to firm up around the outside. Use a spatula and gently scrape the cool set outside into the still runny centre. Fridge for another 15 mins and gently mix again, it will eventually come together. Don't mix too vigorously.
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