Help!!chocolate Filling That Doesn't Require Refridgeration.
Decorating By Crazy-4-Cakes Updated 10 Jul 2009 , 8:15pm by dandelion56602
Help Quick!!!
I am working on a cake today that they requested a chocolate mousse filling (I know, should have noticed this sooner!) but it is a topsy-turvey cake covered in fondant. I won't be able to refirdgerate it after I start putting it together and it is for delivery Saturday. What chocolate filling will hold up to this? Will whipped ganache? What about a choclate pudding with a little whipped cream?
Whipped ganache should be ok. Or if you can get bettercreme & you can add chocolate pudding or chocolate syrup to it. I've read that using evaporated milk will last longer w/ pudding mix than milk--not sure on that though. If you can get bettercreme your in business! (I found mine at a local cash 'n carry or check a restaurant supply) Also Frostin Pride or there's one more I can't think of that is the same
If you have a chocolate bettercreme, that would get you through. Go for ganache before pudding. The ganache will be more stable for 24 hours.
get some rich's bettercreme, it's a non-dairy whipped icing that you buy in liquid form and add chocolate pudding mix to it and whip it up.....it's fine at room temp. for up to 5 days and it tastes DIVINE!!! You could also use chocolate syrup added if you want to make an even stronger chocolate flavor!
get some rich's bettercreme, it's a non-dairy whipped icing that you buy in liquid form and add chocolate pudding mix to it and whip it up.....it's fine at room temp. for up to 5 days and it tastes DIVINE!!! You could also use chocolate syrup added if you want to make an even stronger chocolate flavor!
Thanks for the advice. I will see if my store sells it or something like it. If not, I guess I can use the ganache.
You wouldn't believe the trouble I've had with this cake. Last night, with 5 of the 9 pans in the oven, my bottom heating element quick working. I had to dump all the cakes and start over baking from my camper's oven. I had to do one pan at a time since the oven is so small!!!
You can also use the hot fudge chocolate ice cream toppings. It wouldn't be a 'mousse' filling but is very yummy. You could try beating it with the mixer to make it more light and fluffy. 
get some rich's bettercreme, it's a non-dairy whipped icing that you buy in liquid form and add chocolate pudding mix to it and whip it up.....it's fine at room temp. for up to 5 days and it tastes DIVINE!!! You could also use chocolate syrup added if you want to make an even stronger chocolate flavor!
Dandelion, when can you add the chocolate? Before beeting the bettercreme or after? Can I just make it with only chocolate syrup and leave out the pudding?
If you're adding it to the liquid add it before beating it. If you get the premade, you'll just have to fold in the syrup. But you'll want to stop before it gets stiff b/c it will stiffen as it sits too.
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