Chocolate ganache?!
Answers: I am trying to make a chocolate buttermilk cake with chocolate ganache frosting. I want to make the ganache tonight and save it in the fridge to use tomorrow. If I reheat the ganache on the stove will it return to its original consistency or do I need to use it right away after I make it?
I think if you absolutey have to reheat it on the stove then your going to have to use the double boiler method. Definately don't give it direct heat on the stove. I wouldn't think you have to add anymore liquid as long as you heat it with double boiler slowly. See the site below for double boiler method if your not familiar.
the bakery I work for uses the microwave, very carefully, to reheat ganache. Heat a bit, stir, heat a bit, etc
2 cups heavy cream
1 1/2 pounds bittersweet chocolate, chopped into small pieces
Heat the cream until it just comes to a simmer. Remove from the heat. Place the chocolate in a heat-proof bowl. Pour the cream over the chocolate. Allow to sit for about 10 to 15 seconds. Then, whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly, stirring occasionally. Mixture should be a little thick, but still pourable.
Place the cake on a metal rack set over a sheet pan. Pour the chocolate ganache over the cake and smooth the top and sides with a palette knife. Let set for 1 hour.