Chocolate Mousse/ganache Filling

Baking By niccicola Updated 7 Oct 2008 , 11:56pm by MaisieBake

niccicola Posted 7 Oct 2008 , 11:04pm
post #1 of 3

I need a chocolate mousse or ganache filling recipe that doesn't need refrigerating. I have to ice the cake with buttercream and fondant so i can't put it in the refrigerator.

Do you think just a basic 1/2 cream 1/2 chocolate mix would work and be okay? I'll probably end up filling the cake and icing it 2 days before the actual eating of the cake.

2 replies
Hookste Posted 7 Oct 2008 , 11:34pm
post #2 of 3

My experience is that the mousse thins out when out of the fridge too long and then you layer starts to bubble and possibly slide I hope you find something!!!! Good luck!

MaisieBake Posted 7 Oct 2008 , 11:56pm
post #3 of 3

Aside from which, mousse needs to be kept cold for food safety. OTOH, ganache is safe at room temp. OTOOH, fondant can be refrigerated, so there's that option.

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