Fool-proof. Simple, lovely to look at, easy to make. I whipped it to use as a frosting. The taste quality of your finished product is completely dependent upon the type of chocolate you use. Caillebaut (I get it at Whole Foods) is the best I've tried. I'm sure Lindt or Godiva would be wonderful, as well. Be aware that made as written, it is "adult" type chocolate, meaning not very sweet, so to increase kid appeal you'd need to tinker with it, using part or all milk chocolate instead of bittersweet. To make it into a more "mainstream" type of frosting (though not cloyingly sweet) after whipping it, you can add a stick of softened butter, 1 tsp vanilla and 1 cup sifted powdered sugar. whipped again until it's stiff enough to spread. Additionally, doing this will "stretch" the amount so that you can easily fill, frost and decorate three 9" layers. This retains its shape as well as its appealing, mirror-like sheen. It will not crust, no matter how long you leave it out. As a decorative touch, I saved out about 1/4 cup of the original ganache (while liquid, before I whipped it to turn it into frosting) and later poured it over the frosted cake, letting it drizzle lazily over the sides, then placed a pile of chocolate shavings in the center. Get your cameras ready for a Kodak moment! Stunning presentation, positively DECADENT flavor!!!
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Fool-proof. Simple, lovely to look at, easy to make. I whipped it to use as a frosting. The...