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Hi there..I jus made a batch of white chcocolate ganache… I seem to be having a problem in it setting..i used Three part chocolate to 1 part cream…nd its abt 5hrs now…it looks a lil oily and plasticky than creamy n thick..
What went wrong?Can i save it somehow? Should i refridgerate it?
Pls help.

Hello NishiJoy

White ganache always takes longer to set, just give it a mix, cover it up with some cling film and pop it in the fridge for an hour. If it sets too hard bring it back to working consistency by warming it in the microwave on the low setting for 20 seconds, or less, mix gently and warm again if still too stiff. It’s better to warm in very short bursts because white chocolate burns very easily. If the ganache has split it will have the appearance of cottage cheese or melted cheese. To fix this look here http://www.cakeflix.com/questions/oily-ganache