I made a truffle-like ganache filling for a cake and have quite a bit left over so I wanted to try making a whipped ganache filling as well. I used a 2:1 ratio, and now it has hardened to well, like a truffle. I made it a few days ago. I know you if you are whipping ganache it is supposed to be chilled, but the consistency seems so solid that I don't see how it will whip, or will I just be surprised? Or do I need to add more cream?
I would bring it to close to room temp and then break it in chunks and whip it up that way. I've done it many times from the extra truffle ganache. Start on low and slowly bring up the speed as it breaks apart.
I assume with a wire whisk? Do I get it up to med. high until whipped, and do you know about how long that takes? Just want to be sure I am on the right track, thanks!