irections for sauce:
This recipe makes enough sauce for about
hocolate is melted.
Stir ganache gently until perfectly smooth, let
ery finely chopped. Microwave works best as there is no chance
inutes.
To prepare the Ganache: Place the chocolate chips in
etween cake layers. Spread Chocolate Ganache evenly on top and sides
f fillings between two macaroons-ganache, marmalade, jam or whipped cream
oth mixtures; set aside.
GANACHE (FROSTING): In a saucepan, bring
put chopped chocolate in a bowl.
in a small saucepan bring cream to a boil, pour over chocolate.
sit 2 minutes, whisk until smooth.
let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
beat until smooth and spreadable.
*you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.
ake.
(Also, the frosting recipe yields enough to frost 2
ith a little whipped cream (recipe follows) or cinnamon on top
efore assembling cake.
Make ganache:
In a saucepan bring
Ganache:
Bring the cream and
about 45 minutes. Refrigerate until ganache is set and spreadable, 4
inutes.
To make the ganache drizzle: Heat the heavy cream
eneral Mills 2010. Eggland's Best is a registered trademark of
arge overhang.
Prepare milk ganache: Place milk melts into a
ack to cool completely.
Ganache:.
Lay a large piece
o cool completely.
For Ganache, place chocolate in a small
ool completely.
Make the ganache. Heat the cream in a
he other half with chocolate ganache.
Sandwich the two halves