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How to Add Crunch to Filling

post #1 of 4
Thread Starter 
I make a chocolate ganache filling with crushed up ice cream cones inside. I usually only use it in cakes eaten that day but I have a bride who wants it in a cake that is going to take a few days to decorate. Unfortunately I did a test and the ice cream cone bits got soggy and are anything but crunchy. And ideas on what I can add that will retain it's crunch for 2 or so days?

thanks!
post #2 of 4
What about some sort of cookie? I have put cookie crumbs in chocolate fudge that goes inside an ice cream cake and they stay crunchy.
post #3 of 4
Not sure it would work, but what about Rice Crispies?
post #4 of 4
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