If the ganache hasn't firm up in a few hours isn't going to firm up in days, maybe just get dry and crumbly. I would review the recipe and adjust the ratio of liquefiers and chocolate. If you want to dip it and its too soft ,you can precoat the bottom ( if it is a slabbed one to cut in pieces ) or I would roll the truffles and pre-cot them in the palm of my hand with some chocolate to create a shell , then coat them once more with dipping technique. I have done this with a very soft ganache and worked beautifully , having a nice crunchy shell and a very soft filling .
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If the ganache hasnt firm up in a few hours isnt going to firm up in days, maybe just get dry and crumbly.I would review the recipe and adjust the ratio of liquifiers and chocolate.If you want to dip it and its too soft ,you can precoat the bottom ( if it is a slabbed one to cut in pieces ) or I would roll the truffles and precot them in the palm of my hand with some chocolate to create a frim shell , then coat them once more with dipping technique.I have done this with a very soft ganache and worked beautifully , having a nice crunchy shell and a very soft filling .
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