How can I salvage my ganache that's too runny? I don't mind if it doesn't end up as ganache, as long it's a nice chocolatey treat

This is quite a stupid question borne from my carelessness in maintaining the proper ratios. For more information, i do not have anymore chocolate around the house. I was thinking of either taking it and whipping it with forks (i don't own a whisk or mixer), or maybe incorporating in whipped egg whites? Thanks in advance :)

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