Newbie here -- first time ganache maker. Maybe I'm jumping the gun and being paranoid.
So I made Alton Brown's ganache, heating cream in microwave and doing the food processor thing. 4 c. heavy cream to 5 cups chocolate. Its been 2 hrs, its room temp now, and basically syrup.
Will it firm up if I put it in the fridge? And if I do, do the cupcakes I want to ice have to stay in the fridge?
Or, as I'm googling around, I'm wondering if the cream was hot enough because it wasn't boiling?!?!? It melted the chocolate just fine. How to fix? Can I just add more melted choc to it?