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Ganache does not set very hard, it's used more as a chocolate covering over cake that's more hot fudge-like than hard chocolate. If you use more chocolate in the mixture, it'll become firmer. Hope this helps :)

This recipe is deliciously fresh and quick to make! The raw vegetables give it a burst of flavor and the scallops make a lovely contrast with their slight saltiness. :chef: Butter Seared Scallops with Quinoa and Fresh Vegetables Slightly Modified from Pip and Ebby 8-10 fresh sea scallops 2...

The only chocolate cake recipe I will EVER use! So delicious and complimented perfectly by the expresso buttercream. The chocolate meringue logs are ridiculously chocolate-ly and rich, and would be a great cookie just to make on its own. :chef: Devil’s Food Cake: Tartine by Elisabeth Prueitt...

The usual conversion for a classic ganache is made with equal parts of chocolate and cream. I usually follow this basic recipe and use 8 ounces of chocolate to every cup of heavy cream. If you would like to get a stiffer ganache, just add in more chocolate as you go. I've made eclairs where I've...