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How will my ganache set up?

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How will my ganache set up?

perfectofood | Aug 19, 2010 07:58 PM

I'm baking a Boston Cream Pie from a mix from Stonewall Kitchens. Don't ask... Dad was in Maine and bought it for me to bake for him. I said, but I can make it from scratch. He said, but I want this one...

Anyway, it calls for a ganache made from supplied chocolate (I'm guessing 3/4 c), 2 tbsp butter, and 1/2 cup heavy cream. How do you guys think this will set up? I need to refrigerate the cake overnight, so I'll want to cover it. Do you think it will be firm enough to cover, or should I do the ganache tomorrow?

Thanks for any input!

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