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Whipped
Ganache
16 ounces milk chocolate
4 pints heavy cream
2 ounces flavoring or liqueur (optional)
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Heat cream almost to boiling point.
Stir in chocolate.
Mix until dark and shiny.
Cool approximately 2 hours.
Beat until soft peaks form.
Ganache will thicken on standing/cooling.
Good for filling but too soft for frosting.
Thanks Sarah
a.k.a luvscake
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