I made a 2:1 ratio chocolate ganache and adding some liquor to it. I let it rest overnight and its a little soft…not really runny, but really soft. It is going to be for a filling but I wanted it a little firmer. I dont know if its too soft because of the liquor. Can I place it in the fridge to firm and then fill the cake with it….or what can I do to firm it up a bit? Also, if I do put it in the fridge to firm up once I fill the cake with it, will it get soft again or stay in that same consistency once filled? I added about 5-6 teaspoons of liquor once the ganache was made but before it had cooled.
I made 3 batches….the liquors were grand marnier, chambord and port.