Originally Posted by LPBeier
Because you are dealing with a dairy product, you don't want to leave it out too long. At room temperature it should cool in a half hour to an hour, and then would need to be refrigerated or used in the cake and then refrigerated. Ganache can be a tricky thing to use, but is very effective and tasty.
That's right. I forgot I was using a dairy product! Thanks for the advice.
So, do you think this is right?
16 oz of chocolate for 2 cups of whipping cream
Get the whipping cream to the point where the bubbles start appearing at the side and immediately pour on the chopped chocolate. Allow it to rest for 5 minutes and then mix with a wooden spoon slowly until it becomes smooth. Let it rest for one hour or until cool, then use it as filling and frosting on the cake. Refrigerate the cake as soon as possible.
Is this right? Because after all the tips and advice this is what I plan to do, (If it is completely right). :)