I am trying to figure out what I am doing wrong when whipping ganache. I use the basic 2:1 dark chocolate to heavy cream by weight method to make my chocolate ganache. When I whip it, though, it is fluffy and lovely in the bowl, but it turns to a truffle center texture. That is, thick and very firm.
I have added softened butter to it, but I am never sure how much. I am nervous about adding too much butter while playing it by ear and having a squishy filling that won't support layers without bulging. It seems there is quite a difference between the consistency in the bowl when mixing and to when it settles and sets up a bit. I am
I also chill my cakes hard for delivery, and I have seen that the whipped ganache stays too firm for too long a time.
So...what's the secret to a sturdy yet soft whipped ganache filling?