Welcome Back (to me)

Hi! After a long hiatus I think I am back in the swing of things…just in time for Hallowe’en.

This started out as a frosted cake with ganache topping but I was overly enthusiastic with my pouring and found my cake entirely covered with chocolate. Terrible, no? The ghosts are simply icing piped in stacked circles (I did pop the cake in the fridge after each round of circles) and the eyes and mouths are chocolate chips.

If you are looking for a quick and fool-proof recipe for ganache – read on:

Chocolate Ganache

  • 8 oz bittersweet chocolate (best quality that is available to you)
  • 2/3 c. whipping cream
  • 1 Tbsp of whichever liqueur you like best or brewed espresso (optional)
1) Chop the chocolate into smallish pieces and pour into heat proof bowl that is large enough to get some good whisking action in.
2) Heat cream over medium heat until just boiling.
3) Remove cream from heat and pour over the chocolate. Whisk like the devil until all of the chocolate is melted.
4) Allow to cool – for a few minutes if you would like to pour it and a quite a few minutes longer if you would like to pipe the ganache.
Enjoy!
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