How long, if at all, do think I could keep this out if I am using it as a filling?
8 oz (240ml) cream
1 tbls butter (optional but makes it stay really shiny even after refrigerating)
1 oz sugar
12 oz (340 g)chocolate
Hi and Welcome on your first post, mrsjax.
That recipe is by cheftaz:
(I believe she originally used bittersweet chocolate.)
Ganache help (including storage):
(From Sarah Phillips of baking911.com.)
Everything you ever wanted to know about ganache:
(Master and other recipes, white chocolate, how to glaze, smooth, stack, smooth and more.)