I have a question on a white chocolate ganache that I made last night to accent a chocolate cake. The recipe (not Rose’s) called for 2/3 C heavy cream and 4 oz white chocolate. I chopped the chocolate, heated the cream to simmer (small bubbles around edge) and poured it over the chocolate to melt. then stirred. It is supposed to set in the fridge for 8 hrs or longer and it has, but it is still just liquid. Can anyone help me with what I did wrong, if I can save it, or if I should start over and do it somewhat differently?
Thanks, and happy holidays