Whipped Chocolate Ganache As Filling?

Decorating By gburgnewbaker Updated 3 Oct 2011 , 10:59pm by carmijok

gburgnewbaker Posted 29 Sep 2011 , 4:18pm
post #1 of 7

I want to use whipped chocolate ganache as a filling. If I assemble and decorate the cake the day before I serve it, will the whipped ganache completely deflate?

6 replies
cakestyles Posted 29 Sep 2011 , 8:03pm
post #2 of 7

I've done it many many times, it's one of my most popular fillings. I use 2:1 ratio cream to chocolate and it whips up nice and firm.

I refrigerate the cake to keep the filling stiff right up until delivery.

gburgnewbaker Posted 3 Oct 2011 , 6:26pm
post #3 of 7

Thanks so much for the response. It's a relief to know I can safely do this the day before!

pj22 Posted 3 Oct 2011 , 10:04pm
post #4 of 7

Can I leave the whipped ganache outside at room temperature? Not refrigerated?

cakestyles Posted 3 Oct 2011 , 10:36pm
post #5 of 7

I wouldn't, think of it as chocolate whipped cream.

In a cake as the filling it'll be fine at room temperature for a few hours as long as the cake was well chilled beforehand.

carmijok Posted 3 Oct 2011 , 10:59pm
post #6 of 7

I use it all the time too! Great stuff!

carmijok Posted 3 Oct 2011 , 10:59pm
post #7 of 7

I use it all the time too! Great stuff!

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