I make a chocolate ganache filling with crushed up ice cream cones inside. I usually only use it in cakes eaten that day but I have a bride who wants it in a cake that is going to take a few days to decorate. Unfortunately I did a test and the ice cream cone bits got soggy and are anything but crunchy. And ideas on what I can add that will retain it's crunch for 2 or so days?
What about some sort of cookie? I have put cookie crumbs in chocolate fudge that goes inside an ice cream cake and they stay crunchy.
Not sure it would work, but what about Rice Crispies?
Maybe the Valrhona crunchy pearls?