Super easy, fast and wonderful! I used Nestlé baking chocolate (the kind they sell in bar form here in France) as it was what I had on hand, but I could also see ramping it up with Valrhona or other luxury chocolate.
I used this in two forms to decorate a round cake I had frosted with orange-tinted buttercream icing to make a jack o'lantern. After icing the cake and chilling to firm, I chilled the ganache for approximately 1/2 hour, then spooned some into a baggie to chill longer. By snipping a tiny hole off the baggie corner, I used it to pipe eyes, nose and mouth, filling in with more ganache. Then I whipped the remaining ganache (note: definitely chill first!) for about 3 minutes or so until it was light brown and fluffy, then used a piping bag to pipe on a pumpkin stem. I used the remaining ganache to fill another cake. This was really wonderful!
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