Compound chocolate is made of cocoa, sweeteners, and vegetable fat, and it melts down a little differently than baking chocolate does. Because of this, you do need a higher ratio of chocolate to cream than you would with couverture chocolate. When you measure out the chocolate and cream, use a scale rather than measuring cups to be as precise as possible.
Especially for recipes where you need a sturdier ganache, like for truffles or for frosting between layers, you want to err on the side of too-thick rather than too-thin ganache.
Use whipped ganache as a dip for fresh fruits or cookies.
It’s possible that the ganache won’t thicken, no matter how long you leave it in the fridge. If that’s the case, you’ll need to reheat it and add more chocolate to give it a thicker consistency.
Stirring the ganache frequently will keep it from burning. Use low heat or small increments of heat to safely warm up chilled ganache.
If, somehow, the ganache becomes too thick, add 1 ounce (28 g) of cream to the mixture.
With the microwave, the danger is that you’ll accidentally cook the ganache for too long, making it dry and hard.
Luckily, the ganache should taste great, no matter the consistency!
