Chocolate ganache question?

Ganache is not meant to fully harden. Most people make ganache by melting chocolate and adding butter to keep the chocolate from rehardening.

You are better off to melt more chocolate after frosting your cupcakes, and using that warm chocolate to make your hearts. For certain, they will harden as they cool down on the parchment paper.

It did not grow to be milk chocolate, the cream in basic terms lightened the colour. i'm guessing you probably did not get a huge gamble to style the cake the two, yet once you had, I guess you've got stumbled on that the ganache nevertheless had that large wealthy dark chocolate style. you may attempt experimenting with categories of chocolate to realize a darker "seem." goodies that are listed with larger possibilities of of "cocoa mass" would be darker and richer (and much less candy), and might lighten much less whilst blended with the cream. additionally, attempt utilising somewhat much less cream interior the recipe. in case you're spreading the ganache on the cake like a frosting, that's a ability that would paintings for you. in case you're pouring the ganache like a glaze, you opt for the better liquidity that the cream brings and you will possibly not have reliable effects by ability of reducing the quantity of cream.