I have yet to make this; I just found the recipe this evening, but when I do, I think that I will simplify it even further by just making ganache and pouring it over while warm. (Equal ounces of cream and chopped bittersweet chocolate. Bring cream to the boil, add chocolate and stir until melted--dark chocolate deliciousness that tastes like flourless chocolate cake.) I usually make ganache using 16 oz. cream and 16 oz. dark or bittersweet chocolate. I use ganache to dip cupcakes or pour over a regular cake (easiest frosting ever) It then makes a beautiful canvas to add piped flowers, etc. Any remaining, I put in the refrigerator to solidify then cube. I have lots of very fudgy squares that last for quite a while. I've been able to go a three weeks with great willpower. I don't like regular fudge--too grainy and sweet, but I LOVE this. I don't like my chocolate too sweet.
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I have yet to make this; I just found the recipe this evening, but when I do, I think that I...