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Whipped chocolate ganache as filling?

post #1 of 7
9/29/11 at 9:18am
Thread Starter 
I want to use whipped chocolate ganache as a filling. If I assemble and decorate the cake the day before I serve it, will the whipped ganache completely deflate?
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post #2 of 7
9/29/11 at 1:03pm
I've done it many many times, it's one of my most popular fillings. I use 2:1 ratio cream to chocolate and it whips up nice and firm.

I refrigerate the cake to keep the filling stiff right up until delivery.
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post #3 of 7
10/3/11 at 11:26am
Thread Starter 
Thanks so much for the response. It's a relief to know I can safely do this the day before!
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post #4 of 7
10/3/11 at 3:04pm
Can I leave the whipped ganache outside at room temperature? Not refrigerated?
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post #5 of 7
10/3/11 at 3:36pm
I wouldn't, think of it as chocolate whipped cream.

In a cake as the filling it'll be fine at room temperature for a few hours as long as the cake was well chilled beforehand.
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post #6 of 7
10/3/11 at 3:59pm
I use it all the time too! Great stuff!
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #7 of 7
10/3/11 at 3:59pm
I use it all the time too! Great stuff!
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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