Not really, it just that whipped Ganached is at the stage where it is starting to set... when Ganache gets cold, it has the consistency of buttercream, but when it is hot or warm, it's like syrup. Ganache is what's used in Truffles (the filling)..
I actually have been told that what I refer to as mousse is actually more like whipped ganache. I bring 3 cups heavy cream to a boil in the microwave and then stir in about 15 oz chocolate chips to thoroughly melt them. let it sit in frig. for about 20 min. or until thickens slightly. Then you whip it on high until the ganache lightens in color and stiff peaks form. Its a great filling!!!
This makes a lot of filling-- it works well to half the recipe if you don't need that much. hope this helps!! :O)
I actually have been told that what I refer to as mousse is actually more like whipped ganache. I bring 3 cups heavy cream to a boil in the microwave and then stir in about 15 oz chocolate chips to thoroughly melt them. let it sit in frig. for about 20 min. or until thickens slightly. Then you whip it on high until the ganache lightens in color and stiff peaks form. Its a great filling!!!
This makes a lot of filling-- it works well to half the recipe if you don't need that much. hope this helps!! :O)
that sounds perfect!! thanks!
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