didn't work. No big deal, they're finicky; it won't be my last failure with those persnickety petit fours, but I don't have time/environment to redo them. I made a pound of amazing cognac chocolate ganache to be piped in to them, but I must have weighed something incorrectly, and the ganache which should have been truffle ready, is a little loose for truffle interiors, or extended piping, but is not so overcreamed as to be glaze or pourable.
Question: Have you a recipe/methodology that would let me combine this ganache with perhaps heavy whipping cream or marscapone or something that would let me salvage it into a chocolate pot de creme or mousse?
Bonus points if anyone can figure out how to salvage an entire batch of macarons that turned out sticky bottomed and cracked topped. (I know what went wrong with them, and should have stopped at the point when I knew the meringue wasn't coming together like it should.) But because they're a meringue cookie, I think they'll just dissolve if I try to repurpose them for anything, yes?
I'm pretty good at improvising; so ratio recipes/ideas are fine, i.e., 1 part X to 3 parts Y.