Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, February/March February/March 1992

Gallery

Advertisement

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.

    Advertisement
  • 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.

Advertisement

Reviews