I have a big bowl of leftover ganache (well technically it was a cream glaze) and I was thinking of repurposing it for a chocolate fondue for Hanukkah. Does anyone have any tips on anything I could do - other than heating it? It's been in the fridge for a couple of weeks and is hard at that temp; I was thinking of heating it in a double boiler and maybe thinning with some additional cream, butter, or corn syrup. Any ideas on which would be most effective to make a fondue?
Thanks for any suggestions!