Shelf Stable Whipped Chocolate Ganache...not So Stable?
Decorating By GarciaGM Updated 24 Sep 2007 , 9:00pm by GarciaGM
I read in another post that the whipped chocolate ganache (I used the recipe from here) was shelf stable, so I made it as the filling for a chocolate cake I was making tonight. Of course, I am new, and it takes me a while to finish decorating my cakes. After filling my cake with the ganache, I left the leftover ganache on the counter while I finished decorating. Roughly four hours later, I tried some of the ganache with the cake scraps. The ganache has lost its "stiffness" and is more like a mousse, and a soft one at that. I've never had ganache before, so I'm not exactly sure what it's *supposed* to be like, but it's definitely not as firm as it was when I finished whipping it. So is it really shelf stable or not? Can I expect the middle of my cake to be runny tomorrow when I serve this cake? Thanks!
Michelle
The more liquid you add to the chocolate the less stable your ganache will be.
Here's a thread that contains comprehensive ganache information and recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-497433-.html
HTH
Thanks for the help JanH! I actually managed to clear out enough space in my fridge to keep the cake there, and the whipped chocolate ganache recipe from CC held up really well!! What an elegant product coming from such simple ingredients!! Thanks!
Michelle
Quote by @%username% on %date%
%body%