Simple. Wonderful. I used coffee liqueur instead of rum to pair with a dark chocolate and toasted hazelnut cake. Just bitter enough to offset the sweet cream I put between the layers. For the reviewers who had trouble with this one turning out oily, not setting, etc: the quality of chocolate makes a huge difference. I don't want to mention any brand names, but with so few ingredients, if you use crappy store brand stuff that's mostly cocoa butter, you won't get a nice, smooth finish or ganache that performs as well.
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Simple. Wonderful. I used coffee liqueur instead of rum to pair with a dark chocolate and...