Hello.
Okay, so today I decided to try out a recipe to make chocolate truffles since they sounded fun to make. Long story short, I think the ganache - or what should have been the ganache stuff - is too soft. I put it in the fridge for almost 2 hours and it still isn't as firm as it is supposed to be, so I let it sit in the freezer for a bit. I'm thinking, even though it is a tad bit soft, the coating around it later would help keep its form. (Right?)
I'm just wondering, what should I do if it is softer than it should be?
I followed a recipe that said 9oz of bittersweet chocolate and 1 1/4 cups of light cream (which is weird 'cause I saw another recipe that said 9oz of chocolate too, but 3/4 cups of regular whipping cream. But I only have light cream at home.) So I added a bit more chocolate, but it wasn't enough.
Right now it is still sitting in the freezer, what should I do?
Okay, so today I decided to try out a recipe to make chocolate truffles since they sounded fun to make. Long story short, I think the ganache - or what should have been the ganache stuff - is too soft. I put it in the fridge for almost 2 hours and it still isn't as firm as it is supposed to be, so I let it sit in the freezer for a bit. I'm thinking, even though it is a tad bit soft, the coating around it later would help keep its form. (Right?)
I'm just wondering, what should I do if it is softer than it should be?
I followed a recipe that said 9oz of bittersweet chocolate and 1 1/4 cups of light cream (which is weird 'cause I saw another recipe that said 9oz of chocolate too, but 3/4 cups of regular whipping cream. But I only have light cream at home.) So I added a bit more chocolate, but it wasn't enough.
Right now it is still sitting in the freezer, what should I do?
