I am going I to fill a my chocolate cake with chocolate mousse and then ganache and fondant. So no problem there.
I am just unsure if I need to refrigerate it overnight since it will have a mousse in it. Can I possibly just add water instead of milk and some flavoring,(maybe some coffee crystals), to help make it shelf stable.
Also, I am unsure how the fondant will do in the fridge overnight??????
No, mousse needs refrigeration. Funny someone asked this same question a couple days ago....
What about plain liquid coffee creamer, coffee crystals and a little vanilla added to the mousse mix???? Does anyone think that would work???
Otherwise, I will probaly go with a regular frosting(shortening based).
If you mix (equal amounts) of bc and ganache you will get a lovely mousse. I recently discovered it, it's really delicious so maybe you can use that instead of a mousse that needs to be in the fridge.
Claire138 do you just whip the two together???
Essentially yes, I make the ganache & the bc separately and then add one to the other and mix until incorporated & voila!
Chocolate ganache mixed with butter cream frosting is how I make chocolate frosting.....not chocolate mousse.
Do you use BC or SMBC? I use BC and it comes into a mousse, I know that it is different with SMBC
Just put it in the fridge. The fondant will be fine. I agree that buttercream and ganache isn't a mousse, so if the customer is expecting a true mousse, it may disappoint them.
AThis is a family freebie and the only request from my niece was chocolate and more chocolate so whatever I do will be loved. I was just trying to come up with a filling that would be ok without being in the fridge after the it was ganached and covered with fondant.
I ended up uses Claire138's suggestion. It tastes divine!!!!!
So the cake has to have the final ganache coat to smooth it and I will cover it tomorrow. I'm doing a cake slice cake for my 12 year old niece and she does not know the design, it's a surprise.
Thanks for the responses they really helped me as always!!!!
You're welcome, so happy you liked it