ompletely mixed, cover.
Allow ganache to harden at room temperature
efore covering with the ganache.
Chocolate Ganache.
1 pound semi
f fillings between two macaroons-ganache, marmalade, jam or whipped cream
ave been filled with the ganache filling.
Put butter and
onger or until smooth and easy to spoon out (Watch closely
oft and fudge.
Prepare ganache. Place chocolate bits into bowl
ire rack.
For the ganache, place chocolate and cream in
s melted through.
FOR GANACHE: Let cool, stirring occasionally. When
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
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
arge overhang.
Prepare milk ganache: Place milk melts into a
ack to cool completely.
Ganache:.
Lay a large piece
inutes.
To prepare the Ganache: Place the chocolate chips in
o cool completely.
For Ganache, place chocolate in a small
ool completely.
Make the ganache. Heat the cream in a