How to salvage "too runny" whipped chocolate ganache frosting? AskCulinary

I used the following ingredients and method. I believe my chocolate to cream ratio was off (too much cream) leaving my chocolate ganache too runny -- which I am trying to whip for a frosting for a cake, but it's still too runny/soupy. How can I rectify it at this stage?

INGREDIENTS

• 14 oz 60% Ghirardelli bittersweet chocolate, cut into chuncks
• 2 cups heavy whipping cream

STEPS

1. Place the chocolate into a medium bowl.
2. Heat the cream in a small sauce pan over medium heat.
3. Bring cream to just a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
4. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
5. Allow the ganache to cool slightly before transferring to a glass bowl.
6. Refrigerate ganache for 1 hour, until thick.
7. For a fluffy frosting or chocolate filling, I whipped in Kitchenaid mixer on high for about 4-5 mins -- but it never got truly light and fluffy (it got a little lighter but it's still runny).

• At this point, the whipped version of the chocolate ganache is back in the glass bowl, covered, in the refrigerator. The cakes are cooling and I would like to ice them tomorrow, so I have time to figure something out. Since I am 14 ounces deep in Ghirardelli chocolate, I want to salvage this frosting at any cost. ;-)

Submitted June 13, 2015 at 10:16AM by dogfur http://ift.tt/1KMC0s5 AskCulinary