Ganache for Two
Blissful ganache for two! ~BB Bakes Sugar Art
Coarsely chop baking chocolate with a serrated knife then transfer to a heatproof bowl.
Pour the cream into a small saucepan set over medium heat and bring to a boil. Immediately take the pan from the stove and pour over chopped chocolate. Let stand for 1 minute to allow the hot cream to melt the chocolate. Allow the overall temperature to reduce because emulsions form better at 90º- 110ºF.
Whisk the mixture in one direction until smooth and creamy.
Place plastic wrap directly on top of the ganache; press down to seal. Allow to set on the counter for 20-25 minutes or until the ganache's consistency slowly glides down the sides of the bowl.
Put the ganache into a piping bag: test for the consistency or drizzle the ganache onto the Lust Cakes with a spoon.
Drizzle the ganache onto the chilled cake.
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