Hi Michelle, chocolate ganache will not harden all the way, so keep that in mind if you’d like something that will completely set and be better for stacking/storing. Melted chocolate might be the better option! We have a simple Chocolate Covered Pretzels recipe that you could use as a guide.

Hi Donna! You can use the ratios above. Enjoy!

Hi Terry, we’re happy to help troubleshoot. Did you happen to use a plastic bowl? For best results, use a glass or metal bowl. A plastic bowl could melt or leave you with a dull or grainy ganache. A few other tips… use real chocolate; chocolate chips result in a grainy ganache. Use a spoon or small silicone spatula to stir the chocolate and warm cream together. Do not use a whisk. The whisk incorporates too much air into the delicate melting chocolate, which could cause the fat to separate and turn greasy. And finally, be sure that you’re using a heavy cream that is at least 36% fat—anything less will not produce the desired texture.

Perhaps you are using milk chocolate or white chocolate. I have used this ratio for semi sweet and dark chocolate for years without issues. Perfectly pourable immediately and spreadably thick after it sits a few hours.

Hi T, we don’t usually work with fondant but have seen cakes that use ganache under it. This ganache is best when refrigerated (it will thicken and solidify in the refrigerator, but won’t harden) – and fondant covered cakes are typically best when they are not refrigerated. Sorry we can’t be of more help here!