Incorrect chocolate-to-cream ratio: If the proportion of cream is too high, the ganache may remain soft. Ensure that you are using the correct amount of cream and chocolate. Insufficient cooling time: Ganache needs sufficient time to cool and set properly. If you haven't allowed the ganache enough time to cool, it may not have had the chance to solidify. Place it in the refrigerator for a longer period, usually a few hours or overnight, to allow it to set completely. Temperature issues: Ganache can be sensitive to temperature. If it's too warm in your baking area, the ganache may have difficulty setting. Low-quality chocolate: If you used low-quality chocolate with a higher fat content or added ingredients that hinder the setting process, it may not firm up as expected. Opt for high-quality chocolate with a sufficient amount of cocoa solids for better results. Incorrect cream consistency: Using a cream with a lower fat content or a higher water content may result in a softer ganache. Use heavy cream or whipping cream, which has a higher fat content, to ensure a firmer ganache. Overheating the ganache: Chocolate can become unstable if exposed to excessive heat, so it's essential to melt the chocolate and cream gently. Use a double boiler or microwave in short bursts, stirring frequently, to prevent overheating.