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Hi, I have made white ganache Several times following the recipe to the letter and each time it stays sludgy and doesn’t set at all. Any ideas?

Hello Suzyb00

Not sure how much chocolate you’re using, I’ve not looked at the recipe. It’s better to use 3:1 ratio chocolate to cream as white ganache doesn’t set as quickly as dark. It also depends on which chocolate you are using. A cocoa content of 26 – 29% will give better setting results. Over heating the chocolate will also make the ganache sludgy/oily/ grainy. For this, there is a fix here

Oily ganache!!!

If you’re using professional chocolate have a look on the manufacturers packaging for their suggested amounts of callets to use for ganache. They vary depending on which application the ganache is being used for.
There are many other white ganache related answers on site. To see them type in the above search box
‘white ganache’. There is also a ganche quantities chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth

It’s better to make white ganache up the night before. Cover the surface with clingfilm ensuring to expell all the air. Leave to set at room temperature.

Thank you, I normally use 3-1 ratio. Maybe it’s the white chocolate I’m using. I will try and use a higher cocoa content. Thank you for the links and your time in answering, much appreciated.