Disaster Alert!

So after feeding my daughter at 6 this morning, I made a white and a dark chocolate ganache. I intend to use them as frosting hard enough to pipe onto my cupcakes. But I can't find out anywhere how long it takes to set, and I am starting to regret not having made it last evening for it to set in the night... I have looked on the internet, and get everything from 1 hour on the counter to all night in the fridge, and frankly all the recipes are the same! So mine were done exactly an hour ago and they are super liquid still. I have put them in the fridge and they really pretty much need to be done in 6 hours or this experiment will officially be a disaster. I really don't feel like looking for an alternative right now, and I don't think adding chocolate to this lukewarm mixture will do anything but ruin it entirely. Ahhhhhh, WTF!!!!!!! Can't something go right in this kitchen!??? Can someone tell me why, when you follow recipes perfectly, they work for some, and others not? Are the ingredients so different from one place to the other? I wish, I wish for a world where every single store has exactly the same types of cream, butter, chocolate, flour, etc...and ovens that all heat up to exactly the same temperatures and books that don't actually give you bad recipes!!! Come on! Anyway, if these cupcakes work out, there will be a picture in there for you tomorrow morning, including how long it took for the ganache to set, if they don't work out, I am not quite sure what you will hear from me tomorrow, or if I will have the guts to put the picture of the liquidy end product...wish me luck!! Pretty please with a cherry on top?