Ganache emergency question

[longshadowfarms]

Must have miscounted when adding the chocolate to my ganache. It is way too soft. Do you think I can just reheat it and add more chocolate?

[MELOC]

http://www.baking911.com/chocolate/g...D%20SOLUTIONS:

this looked like a good site. i do not know how to repair the ganache but i think it was not boiled long enough. i do not know if you can "rework it" or not.

[Tracy Rimmer]

You can add more chocolate, but remember that it doesn't properly "set" until it's refrigerated. It can feel cool, and still be almost liquid until it's set in the fridge.

At least, any I've ever made!

Tracy

[longshadowfarms]

It sat all night in the fridge and is still soft.

That website is awesome!!!!! I didn't boil the cream so that is the problem. Last time it did boil accidentally. I got the recipe from my cousin who is a chef - what is obvious to him was NOT to me! Maybe I'll just have to keep this in the fridge and eat it as it is. It still tastes great!!!! LOL! It's just a lot more than I'd normally have made for my own eating pleasure. So much for sharing this batch! Maybe I'll bring it anyway and give everyone a spoon! Ok, so it isn't that soft but it certainly isn't hard enough to stay in nice pieces.

Thanks all! Knew someone here would point me in the right direction!

[Alice In TX/MO]

Use as a garnish for pecan pie.