I am going to be making chocolate ganache to pipe into edible cups and I want to whip it. My question is; should I put it into the fridge before I whip it or should I whip the ganache right after it has melted? I've never whipped ganache before. Thank you.

You need to let it cool completely before starting to whip. Either leave it at room temp, or refrig. Place plastic wrap on the very top of the ganache so no "skin" forms.

Make all the steps of the ganache just like your not going to whip it. When it has set in the fridge bring it out and then whip it. If it is too thick you can zap it in the microwave for just a couple of seconds then whip whip whip!

Thank you both so much.

Whipping ganache is a 2:1 cream to chocolate ratio, unlike poured ganache.

Here's the recipe I use with much success.

http://cakecentral.com/recipes/2358/whipped-chocolate-ganache-ii