Milk ganache gone wrong?

i made a milk ganache (similar to cream ganache) to coat on my cupcake and the recipe said it would set just like the cream ganache but it didn't and its all liquidy..

i don't wanna throw it away as its a misuse of chocolate so i tried folding in whipped whipping cream to make it more mousse-like but it still impossible to tell apart liquidy stage. (i even freeze it)

i hope a expert can tell me how to salvage this milk ganache. (Is it even possible?)

THANKS!!
Answers:    milk is less dense than cream you need to affix more chocolate and considering the fact you added whipped cream it will be about as much as the resourceful recipe called for to even out the balance typically for a ganache you need just about a 1/2 cup of cream for12oz of chocolate it doesnt seem like alot but once the chocolate melts you can affix cream to get the consistency you want

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