Is there any way to thicken runny ganache without adding cocoa butter?
I'm in the middle of making the TKOs (mock oreos) from the new Bouchon Bakery cookbook. The cookies are already baked- I even bought the black cocoa. However, the filling is a white chocolate ganache, but it won't set. Here's the recipe: 125g 35% white chocolate, 15g butter, 125g cream. Melt butter and white chocolate together, add barely simmering cream, whisk smooth, chill 4 hrs. Is there any way to tighten this up without adding cocoa butter (which I don't have)?