Okay so I made some up a recipe I got from here. I did not whip it right away I kept it in the fridge for a couple days then whiped it. It came out great I put it in some crepes, I then put the rest back in the fridge and 2 days later went to use it again and it is liquid form again. Do I just re-whip it and it will be good to go.
Another question in regards to this is if I use it as a filling in a cake how does it keep it's form and not turn into liquid inside the cake?
Thanks!
I am not sure if this matters but this is the recipe I used
http://www.cakecentral.com/cake_recipe-2328-Whipped-Chocolate-Ganache.html
well, I assume your talking about whipped ganache. I've never made that. As far as ganache for cake fillings, I use 14 oz of choc. and 1/2 cup heavy whipping cream. Heat the cream to a simmer, as soon as it does, turn it off & add chocolate. Stir till melted let sit til it thickens a little and then you have it thick enough to use for a filling. Will not run.
Hope this helps,
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