With ganache, can you use chocolate chips or do you have to use baking squares? Also, when using it as a filling, I've read that you are suppose to whip it up. Does this mean you would put the ganache in the Kitchen Aid bowl and whip it with the whisk attachment? I'm assuming you should keep the cake in the refrigerator after filling it with the ganache.

Also, with the raspberry mousse filling recipe from this website, how long can the filling last in the refrigerator? Can the leftovers be frozen? And I'm assuming it would be okay to use other flavors of jam in place of the raspberry.

PG ~

You can use chips but baking chocolate is usually better tasting. Yes, whip the ganache in the mixer, although whipped ganache filling should have more cream added to it.

I'm not sure which recipe from the site you mean but I have made mousse that is transferrable with other flavors/fruits and have frozen it no problem. Not sure about the fridge, I would guess no longer than a week?

So if you add more cream, how much and do you add it when melting the chocolate, or when you're whipping it?

The recipe is in the recipe section of this site and it's called "raspberry mousse filling". It's basically 8oz of cream cheese, 8oz of Cool Whip, and 15 oz of fruit jam mixed together.

Make the ganache first, then whip it. You *can* do it both ways--when I did mine, I just let my regular (pouring) ganache cool more and then whipped it on a high speed. It will change to a lighter color. You can do about a cup of cream to 4 ounces of chocolate, depending upon your own preference.


That is the recipe I use, that's Bodaisy's. I freeze mine if I have enough leftover for another cake. I think it would be fine in the fridge for a bit but if you aren't going to use it again within a few days, I'd say freeze it. Wrap it well!