I have been reading forums and internet sites for a good recipe and am thoroughly confused now.
I have made poured chocolate ganache, and assume it can just be whipped, but I am getting contradictions on the details. I've read to just let it cool then whip, chill it then whip, refrigerate it overnight, and to make sure that it is not chilled at all.
I also want to know the proportions of chocolate and cream to make it as light and fluffy a filling possible.
I jsut make the whipped ganache recipe on this site. I make the ganache, refridgerate and whip. It is like chocolate whipped cream.
Thank you, I will look at it again!
Does any one know if I can leave it out overnight?
Yes it can be because of the sugar content.