Whipped ganache is best for filling; unwhipped makes a glossy frosting.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put chocolate in a dry metal bowl. In a small saucepan, scald cream; pour immediately over chocolate. Let stand for a few minutes, then stir gently until smooth.

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  • Pour half the ganache into a bowl and refrigerate until cold but not solid. Whip until lighter in color and stiff enough to spread; use as soon as possible. Keep remainder over a bowl of warm water until ready to use.

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