cream/chocolate not hardening!

[CloudsAway]

I'm making a filling for sandwich biscuits today that is basically cream and melted white chocolate, and it's supposed to cool in the fridge and turn back into a pipe-able mix. But mine just seems to be liquid, and it's been in the fridge for 3-4 hours now. It's thicker liquid, but definitely still gooey and drippy, and would just ooze out of the biscuits.

Am I just not leaving it long enough, or have I gone wrong somewhere?

Can I rescue it?

What sort of cream is it + how did you mix it?

The recipe just said cream, so I didn't know what kind, so I picked 'whipping cream' as it sounded thickest. I've done something similar before with dark chocolate, and it hardened very quickly in the fridge, but this was white chocolate (just ordinary supermarket 'Belgian' white chocolate). The cream was heated to boiling with a vanilla pod, then cooled. White choc was melted, and then cream poured in and stirred. All following a recipe, and it seemed OK, but jsut hasn't hardened since!

I always use double cream and melt the chocolate into it but you are right, whipping cream shoudl be fine.

Or in other, less helpful words, I have no idea, sorry!

Its probably not very helpful but one of the few things I know about white chocolate is that it behaves quite differently when its melted to dark or milk due to the low percent of cocoa solids etc. I know for eg it takes much, much longer to melt so maybe it takes much longer to harden?

Also the recipes I have used it in have all recommended buying the very best quality white choc as lower quality ones are unreliable at melting point.

If it were me, I might test a bit of it in the freezer for an hour. Just a little, see what happens. But then I'm impatient....

White choc takes forever to harden. I always use less cream than the recipe suggests too.

Freezing might work but do keep an eye on
it.

thanks.

I've just gone out and bought more cream, and dark chocolate, and am starting again!!

I thought it was a little bit thicker, so put one sandwich together, and five minutes later it had slid apart and was dripping.

I think it is probably the chocolate - it was Waitrose Belgian white, but still. I've had problems with white chocolate before.

I might put the rest in the freezer to see what happens...

If the chocolate itself is relatively soft what about sodding the ganache and just piping melted chocolate between the biscuits?

I think the chocolate itself would have been too thin, but the ganache with dark chocolate and cream worked fine - in fact it was almost too thick, and it was only in the fridge for about 45 min! So it must have been something to do with the white choc.

The white choc ganache wasn't too bad by this morning, but I'm still not sure it would have been the right consistency to pipe. It did taste nice, though, so might be worth trying again some day with different brand or something.