Why won't my White Chocolate Ganache set in the freezer?

Question

I melted my white chocolate per the truffle recipe: 4oz wafers (wilton), 1/4 cup cream. I put it in the freezer to set but after 8 hours it still had not set, per instructions I retempered and added more chopped wafers stirring until the new chocolate was melted. Returned to the freezer, waited another 8 hours but it still has not set up. Does anyone have any advice?

Answer 1

You have way too much liquid there. When working with white chocolate, you can only use rather small amounts of liquid. A proper ratio would be 14 to 18 ml of cream to 100 g of white chocolate, which works out to around 1/16 cup of cream per 4 ounces of chocolate.

Your recipe sounds quite dodgy. Not only does it give you the wrong ratio, but it also directs you to use a freezer, which will likely throw your chocolate out of temper. I would suggest finding better instructions.

You should be able to save this batch by adding around 12 more ounces of white chocolate, unless it has split by spending time in the freezer.