Has anyone ever tried using non-dairy coffee creamer in whipped chocolate ganache? Works good in Sugar Shack's buttercream, so I was wondering if it would work there too. That way, wouldn't it be shelf stable and you wouldn't have to refrigerate your cake?
I'm not sure but I don't think so. The whole thing about ganache is the chocolate/cream thing. If it will work I would be suprised.
This questions has been asked before and the answer was no.hth
But you can use Rich's Bettercreme to make ganache:
I would be afraid the chocolate would seize without the fat that is in the heavy cream.
Thanks for all the replies...Jan thanks for the link, I am definitely going to try that!!