Whipped Chocolate Ganache...
Decorating By itsasweetthing Updated 11 May 2007 , 6:12pm by aguynamedrobert
I am making for the first time "Whipped Chocolate Ganache Filling" a recipe by "Laurinda".
I wanted to know if anyone has any idea, if there is any left over after filling my cake, how long is it good for.
AND how long can this cake be out for safely concidering it is made with real Whipping Cream. May not have room in my fridge for it as I have alot of other food to keep in there before the party.
I never have leftover ganache, we eat it with spoons. 
It will keep a couple days in the fridge but don't freeze it or the cream will separate and go bad. As far as leaving it out, I wouldn't for more than a couple hours, especially if it's humid. Sometimes the chocolate can act as a preservative depending on the percentage of sugar to cacao. If you use chocolate that is at least 10% cacao but no more than 35%, you should be ok for a couple hours. Hershey's chocolate bars and most sweet bars are about 10% cacao. Semisweet can go from 35% to 75% cacao.
HTH!
according to Many cake books that i have from very popular decorators, 2 days at cool room temp. left overs for up to two weeks (i assume that the expiration on the cream does not pass this mark.) in the fridge or slightly longer in the freezer. make sure your recipe instructs to bring the cream to a boil, otherwise it may not be as safe . delicious stuff by th e way
collette peters, margaret braun, kate sullivan, - all their books give the culinary ok. it should be brought to a boil for about a minute, (like pasturizing it) and the high-equal fat/sugar content block micro-organisms from causing bacteria to grow because the water is suspended. believe me, it sounds strange- but i didnt come up with that answer on my own! see www.baking911.com on ganache.
regarding freezing it...i do it and dont have problems. now if i freeze the cream ALONE, it will separate- thats no good. but as ganache- go ahead.
another thought regarding the percentage of cocoa butter fat. at room temperature ganache will be soft if you are using milk chocolate for example. but the higher you go with something like dark bittersweet- well, less milk fat, high cocoa fat- and that stuff will stay PRETTY stiff. so good thought for the previous poster to bring up humidity and temperature. definately keep the a/c on!
I have only made the whipped white chocolate ganache, which is amazing! We also eat it with spoons Mizshelli!!!!! 
We have dipped strawberries and fresh fruit in it too. I have kept it for longer than a couple of days in the fridge. I would say it has to do with the expiration date on the cream but also the boiling the cream too!!! Enjoy!!!
Hi,
Thanks everyone!
TCTURTLESHELL...I found this recipe in the Recipe box here at cc.
Hope it turns out it's for my daughters 7th b-day Luau/party tomorrow.
Thank you itsasweetthing. It sounds really good! I would love to eat it with a spoon too!! Ohhh or make cake balls... oh my goodness now I need a chocolate fix!!!!! 
BTW
How do you pronounce "Ganache" ?
Is it like Gan ash or Gan osh ?
I guess I make my ganache different, I never boil or heat the cream, I always add it at room temp to the melted chocolate. I let it cool and then whip it with the mixer for the whipped ganache filling......maybe I'll try heating it next time and see what happens.
I guess I make my ganache different, I never boil or heat the cream, I always add it at room temp to the melted chocolate. I let it cool and then whip it with the mixer for the whipped ganache filling......maybe I'll try heating it next time and see what happens.
Yes, boil it, and it makes it safe to leave out and lasts longer! that may also possibly be why it separates for you when frozen-thawed. ... ? .... but if for any reason, it preserves and prolongs it.
YUM!
I have only made the whipped white chocolate ganache, which is amazing! We also eat it with spoons Mizshelli!!!!!
We have dipped strawberries and fresh fruit in it too. I have kept it for longer than a couple of days in the fridge. I would say it has to do with the expiration date on the cream but also the boiling the cream too!!! Enjoy!!!
what ratio to choc/cream do you use with white choc? 3 parts choc to one part cream? i've been wanting to try it. i dont think there is actually cocoa butter in there, is there? ? ? i think i remember reading in one of my books about it taking much more chocolate in that type. just curious, it sounds sooooooooooo good!
Thank you itsasweetthing. It sounds really good! I would love to eat it with a spoon too!! Ohhh or make cake balls... oh my goodness now I need a chocolate fix!!!!!
my favorite favorite, FAVORITE way to do it is one pint cream to one bag of reallllllllllllllllly good chocolate chips (12oz). bring cream to a boil- stirring, place choc in metal or glass bowl. pour cream on top. dont touch or stir for 2 minutes . then blend together till all choc is melted. cover with plastic touching surface so it doesnt form a skin, chill for 2-6 hours and then whip it up. it turns a really nice pale brown, is so fluffy and stable. use a good choc or it will droop a bit if you skimp (in my personal experience) to save a penny. i use it to fill and ice. its sooooooooo good, like mousse-minus the egg yolks.
Ganache is the best. 
You can keep in it the fridge safely for about 2-3 weeks well sealed. I have frozen it in the past and if you rewhip it's ok.
It's not often that we have any leftover of ganache at our house.
You can keep in out in a cool place for about 1 week again really well sealed. Once ganache is whipped, you are basically looking at the filling for Truffles, I dont know many places that make these fresh and then keep them in the fridge, they are usually on display. 
Just make sure you keep your cake well sealed. If there are any cake leftover seal that as well. using parchement on the open cake and then sealed with plastic wrap really well for a few days on the counter. To a total of 5 days from time you originally iced it! A little longer if you get room in the fridge. But again -- why would there be leftover? 
You want to scold the cream, you heat it up until it gets that little film of skin on top. No need to boil it anymore, you will simply get rid of extra liquid. 
Once it's hot just pour it over your broken up chocolate in a bowl and wait for the chocolate to melt, then add whatever the recipe calls for.
As long as you are using your favorite chocolate and mix in your favorite flavor wether it be liqueur or extract, you should like your ganache.
The ratio of cream to chocolate also dictates how thick or rich you ganache will be.
I put a few recipes on this other post. You can check it out.
http://www.cakecentral.com/cake-decorating-ftopict-237041-ganache.html
I always explain that Ganache is prounced - gah - nash as in a baby saying gahgah gogo and then nash as in nash bridges, just with emphasizing the "sh" at the end.
Good Luck. (the exiled French Canadian!)
[quote="melysa"]
i dont think there is actually cocoa butter in there, is there? ? ? i think i remember reading in one of my books about it taking much more chocolate in that type. quote]
White chocolate had cocoa butter in it.. it is made from sugar, cocoa butter, and milk solids. 3:1 is a good ratio for white chocolate ganache.. and it is yummy and great for writing on a cake covered in chocolate ganache..
I have only made the whipped white chocolate ganache, which is amazing! We also eat it with spoons Mizshelli!!!!!
We have dipped strawberries and fresh fruit in it too. I have kept it for longer than a couple of days in the fridge. I would say it has to do with the expiration date on the cream but also the boiling the cream too!!! Enjoy!!!what ratio to choc/cream do you use with white choc? 3 parts choc to one part cream? i've been wanting to try it. i dont think there is actually cocoa butter in there, is there? ? ? i think i remember reading in one of my books about it taking much more chocolate in that type. just curious, it sounds sooooooooooo good!
Melysa~
White chocolate makes it heavenly. I used the recipe off of here for whipped chocolate ganache and added a little more chocolate. I think the bag of white chips is 10 ozs. The next time I added an extra 5 ozs. just to see and they are both fabulous!
Actually, good white chocolate will list the first ingredient as cocoa butter (that is what my grandma always said!) Believe it or not, the Sam's Choice white chips at Walmart are great! First ingredient.....yes, cocoa butter!!!!! I haven't tried it with anything like Ghiradelli or anything yet. Let me know what you think!!!! Now I might have to have a spoonful when I get home from work!!!! 
~Heidi
duh (i was having an airhead moment), of course there is cocoa butter 
i think i was thinking- there is no CHOCOLATE in it (as in no cacao - sp?....)its called white "chocolate" but there is really no chocolate- so that is all irrelavant anyway, since we are talking about cocoa butter. oops!
yum, i am going to have to give it a try. i've wanted to for a long time but never heard of anyone doing it- so now that i have positive recommendations,....maybe i'll make some this weekend! thank you.
Not to worry.....we all say things when we are thinking something else!!!
Do try it! It is so delicious! I want to make just a regular ganache out of the white chocolate! Yum!!!
I have also always heard there is no "chocolate" in white chocolate. Oh well, tastes good to me!!!
Melysa.. hehehe.. I have done the same sort of thing.. more often then I care to think about really.. LOL. I do find it funny that white chocolate isn't chocolate at all.. I don't really like white chocolate on it's own.. it's too sweet. But I still eat it if it's there..
Here's something to try.. make a stiff white chocolate ganache and add some limoncello and lemon juice to it and dip strawberries in it and garnish with some toasted coconut and lemon zest before it sets.. mmmmmmmmmm mmmm!!!!
Most "white chocolates" that you by are usually "Chocolate Compounds"...this means that their is no cocoa butter but instead there is vegetable oils...so you often have to check the ingredients to make sure you got the real stuff...
If you ever want a great white chocolate to use for this I would suggest "El Rey"...they do not "De-oderize" their cocoa butter so their white chocolate isn't as sweet and has a taste of actuall chocolate in it!
Robert
I have another question regarding ganache. What difference does the ratio of cream to chocolate make? I want to make a filling for a cake, so I want it somewhat light and fluffy. Baking911 says for whipped ganache to use 8 oz cream and 16 oz chocolate, the Whipped Choc Ganache recipe here calls for 32 oz cream and 8 oz chocolate and melysa posted earlier saying her favorite is 16 oz cream and 12 oz chocolate. How do I know which one to use???
Each different ratio is going to come out with a different thickness/consistency.
"melysa posted earlier saying her favorite is 16 oz cream and 12 oz chocolate"
That is a good ratio....I have always used 50/50 chocolate to cream...if you use a recipe that called for 32 ounces cream to 8 ounces chocolate then your ganache won't even set up and they you might just have a whipped cream base. So it all depends how stiff you want your whiped ganache...if you need it more stiff than add some more chocolate...less stiff then add more cream.
Robert
www.chocolateguild.com
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