For the first time, I am making a *very large* fondant-covered cake and had a request for chocolate filling. Another cake-making friend told me that chocolate ganache does not need to be refridgerated, something about the heat reacting with the cream. That doesn't sound right to me... but I guess truffles aren't usually refridgerated... does anyone know? My goal is a chocolate filling that can be left out for about 20 hours, since I can't keep the cake in the fridge.
(Love CC, but I'm usually a reader, not a poster.)
you can use the chocolate filling that comes in a plastic sleeve sold in most cake supply stores or you can purchase them online. they actually come in lots of flavors, most of them pretty yummy.
How about just using chocolate buttercream? I recently started using a recipe I found here on CC posted by momtofourmonkeys--it's delicious!
You can leave ganache out for sure! It is fine! I've made a cake for the family and left it out for 5 days it was fine! :]