Hi everyone.......I'm doing a chocolate cake today, and I'm trying to do a ganache filling....my question is do I whip it up when its cool?will it make it sort of fluffy?.....thanx everyone...

Yes you can whip the ganache and it will make it fluffier but if I remember right I think the recipe for whipped ganache calls for extra cream. At least the one in the back of the wilton books. The whipped ganache is yummy too I have used it as a candy filly and people freak out!

i made it once & after it was cool (cold), i beat it again--mine bitter so i ended up not using it--so i don't know if that's all you do-just beat (re-whip)

good luck & if nothing else here's a BUMP

thanx guys... I'm going to try and whip it and hope it turns out ok....thanx again.

My ganache recipe calls for cooling in the refrigerator for an hour and then whipping with the mixer for quite a while--like 5-10 minutes. The color will lighten. If it is too bitter from the choc--you can add a bit on powdered sugar.

Be careful not to overwhip, it will make the ganache crumbly and difficult to work with.