Hi! Sounds delicious! I make ganache to frost my cakes under fondant. I use a 2:1 ratio. Chocolate:heavy whipping cream. and it is really good. It is the consistency of peanutbutter. Sometimes it's a little looser but you can put it in the refrigerator or freezer for a few minutes. If i were to use it as a filling i would then use an electric mixer and mix it.. it would make it a fluffier.
7/31/14 at 8:32am