regular ganache versus whipped ganache for filling?

[lestblight]

Looking for filling for beignet style donuts...

what do you think would be better? chilled ganache or whipped?

what is the difference really?

thanks!

[janniecooks]

Hank nailed it. I think of unwhipped ganache as more of a sturdy glaze. Consider Hank's suggestion of pastry cream instead of ganache; it's a bit more work but a more expected taste and texture. If you stay with ganache, do whip it.

[Hank Hanover]

A lot of ganaches are made with 1 pound of dark chocolate 1 cup of heavy cream and 2-4 tablespoons of butter. I think that would be too heavy for your application. I recommend using 1.5 or even better 2 cups cream. That will make it light enough for donut fillings.

Whipping it once it gets down to 85°F or so will make it lighter still. You will still have lots of rich chocolate taste. Whipping introduces air into the ganache making it lighter.

What is more typical in donuts is a chocolate pastry cream which is very similar to pudding. You might consider that option, too.