Easy to make. Whips up easily. Tastes delicious. Unwhipped, it will stay fresh for 2 weeks in refrigerator.
Add thin layers of melted chocolate to cake payers before filling for a wonderful & unexpected crunch that contrasts nicely with cream whipped ganach.
Whipped Chocolate Ganache
- 1/2 lb semi-sweet chocolate
- 1 qt heavy cream
- Melt in bowl over hot water:
- 1/2 lb semisweet chocolate
- In saucepan, bring to boil
- 1 quart heavy cream
- Whisk 1/3 of cream into chocolate until smooth. Slowly whisk in remaining cream. Refrigeratr overnight or freeze for a few hours.
- Whip until stiff.
- Yields: 4 3/4 cups of filling when whipped.
I am way excited to try this I ahve been looking for a chocolate ganache to make that does not seem to hard!
Is this enough filling for a 3 layer, 10" square? (2 layers of filling) Thanks!
May be dumb questions, but I' ve never used ganache- does it work well under fondant? And can you freeze a cake covered in this ganache for a couple of weeks before covering in fondant? TIA
Can you use regular chocolate chips? I have read somewhere that chocolate chips have stabilizers in them that make the ganache not so smooth.
This is probably a stupid question, but I've been trying to figure this out. After a cake is filled with ganache does it have to be refrigerated?
@DeeDeeB - truffles don't need refridgeration and they are made with ganache. They should be eaten within two weeks if no preservatives are used in them for the best flavor. So a cake filled with ganache should be no different in regards to refridgeration.
I used this recipe for a filling and for the outside of a choc/raspberry cake (Choc cake, whipped choc ganache layer and dam, raspberry filling, entire cake crumb coated with whipped choc ganache then covered in regular ganache). I refrigerated the cake up until about 3 hours before it was all eaten and had no problem. However, the left over whipped ganache I left out overnight in a bowl on the counter (got a bit behind in doing the dishes, wasn't intending to use it), and it turned into soup. So, my question is, would the filling/frosting on the cake have also turned to soup if I had left the cake out overnight? Has anyone tried it?
For those who have asked about refrigeration, I use this as a filling pretty regularly and I would never leave it unrefrigerated much longer than the time necessary to serve the cake. I usually advise customers to pull the cake out of the fridge about an hour before they'll serve it so my buttercream can thaw a little, but I'd refrigerate it afterwards as soon as it's served.
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