Anyone have experience doing this? I'm trying to re-create some chocolates (that I've never tasted) for a friend. So far I've found recipes for a mousse ganache that's more complicated than I want to do. I've seen that over-aerating butter ganache makes it difficult to cut. Maybe piping is best for that. I have whipped cream ganache so I assume it's similar. I'm not too concerned about shelf life because these should be consumed withing a couple weeks. Any suggestions?