Piping chocolate ganache?
When I make chocolate ganache, let it cool and then whip it for frosting, it DOES pipe but it's a tad too soft for my liking. I'd like it to be more of a piping buttercream consistency. Like on a scale of 1 to 10 where 1 = toothpaste and 10 = drywall spackle, ganache lands at a 3-4.; I'm looking to make it 4-6. Does anyone have any tips to firm up ganache slightly (short of refrigeration)?
Nana Lamb: ganache is just heavy whipping cream and unsweetened (or semi-sweet) cooking chocolate (like Baker's). There is no sugar in it. What about meringue powder?