I never made a ganache before, and with not having the exact ingredients, definitely needed a trial before the real thing. Live and learn is not as good as test and learn!
Estimating the quantity of ganache I would need (3.75 C) meant making 1.25 times Rose’s original recipe. I used 6 4-oz bars of Nestle’s “dark” (53%) chocolate, 1 1/2 cups heavy cream, and 2 1/2 Tbs. amaretto. I ground up almonds, but forgot to measure them! I probably added 1/3 to 1/2 cup.
The result: the amaretto was completely lost, the almonds should have been toasted, and the ganache was VERY hard. I also forgot to ask the restaurant for HOT water, so the knife I used didn’t soften the ganache at all, and just crushed it into the cake! I was quite disappointed.
Would more cream have helped? To be honest, the spreadsheet I set up to do calculations said 1.563 cups of cream. I just now did the calculation that I should have done Saturday. The missing .063 C equals 1T, I think. Would having that be enough to give it better consistency?