I have some dark chocolate ganache that is thick/truffle texture (used as a filling). I'm making mocha cupcakes for the adults at a MOMS club party and I know I don't have enough choco-BC left to frost them.
What would you add to make a fluffy-BC with the ganache as a starting point?
I have on hand--real butter, half-half, whole milk, white tub Crisco, 2 butter-flavored Crisco sticks, powdered sugar and a tiny bit of Dream Whip powder. (I also have Kahlua and Baileys but since this is a kids party that's probably not appropriate. 
)
The party will be outside but if the weather holds not terribly hot.
TIA.
Kristy
2 ideas:
Personally, I'd probably reheat the ganache, thin it down a little with the half-and-half, chill it well, and whip it. Whipped ganache is one of my favorites! It doesn't like too much heat, though, so this may not be practical.
It looks like you have all the basic BC ingredients already. If you're set on using a chocolate BC or don't have enough ganache to whip & cover them all, make a batch (maybe just a half-batch, depending on how much ganache you have), reheat the ganache, and add it to the BC in place of the cocoa or melted chocolate you'd normally use to make chocolate BC.
I'd heat some cream, stir it into the ganache, wait for it to set and use it unwhipped. About 1/3 quantity of cream to ganache, I think.
Thanks for all the ideas. I decided to wing it.
I put my leftover choco BC, ganache, 1 stick of Crisco, some half-half & dream whip + real vanilla extract into my mixer and then beat the stuffing out of it. Started beating in powdered sugar--ended up w/2 lbs worked in. Beat that like crazy.
Result is super fluffy, mousse-like frosting that seriously should be a controlled substance. It's unlikely I will ever duplicate it exactly since I had random quantities of choco-BC and ganache. 
The mommies will snack well tomorrow.
Kristy
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