I now use ganache all of the time in place of icing. It is so much easier, and I would imagine, healthier. I don't dirty two pans; instead, I bring the cream to a boil, shut off the heat and then add the chocolate to the cream. It's always a little scary, because it doesn't seem like it will incorporate, but it does if you chop the chocolate up. Then, if making cupcakes, I just dip them into the pot, let them set up, and then I can pipe a small flower on the top, and it is elegant. My recipe is even easier: equal measure of cream to chocolate, so if I get a pint of cream, then I chop up 16 oz of chocolate. Any leftovers go into a pan which I refrigerate, slice into cubes and then I have "truffles" to eat! They last a good long time, too. I've been able to stretch it out over two weeks.
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I now use ganache all of the time in place of icing. It is so much easier, and I would...