Chocolate Ganash As Filling

Baking By The_Sugar_Fairy Updated 3 Aug 2011 , 8:56pm by costumeczar

The_Sugar_Fairy Posted 3 Aug 2011 , 8:12pm
post #1 of 2

I'd like to try filling a cake with chocolate ganash this week. Is it the same ratio, 2 parts semi-sweet chocolate to 1 part cream? Do you have to whip it for longer? Also, can the cake stay out of the fridge for a couple days on the counter or should it go in the fridge? Thanks!

1 reply
costumeczar Posted 3 Aug 2011 , 8:56pm
post #2 of 2

For a filling I usually do about 1 1/2 parts semisweet chocolate to 1 part cream. It should be refrigerated.

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