I am going to make the CHOCOLATE GANACHE 1 recipe from this site tomorrow and I want to make it a "whipped" ganache. When do I whip it? after I make it and it's cooled or after I refrigerate for a while.....and do you think it would make a good filling?
TIA 
I make a milk chocolate ganache filling for all of my military cakes (that's what they request all the time now). I have never seen the recipe on here. I'll have to check it out. I whip it in my stainless steel bowl in an ice bath and that works perfectly!!!
Amy
Hey, I just looked at your cakes and cookies and I LOVE the vibrant colors you use! Very pretty!!!!!!! BTW, is that your KA mixer for your avatar? Mine is white, I'd love to have a purple! I can't complain though, my sister bought me mine for Christmas four years ago! Wow, have I had it that long!!!!! 
Amy
It would make an excellent filling. I had some ganache leftover and I whipped it (after it was cooled) and piped on top of cupcakes, it was great. It still "set up" after it was whipped.
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