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Ganache as a fliiling

post #1 of 2
5/10/01 at 1:21pm
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I've made ganache as a coating for strawberries and cakes but have seen it in recipes as a filling for cheesecake, etc. Does anyone know the specifics for making this? Is it the same as a coating? I use equal amounts of chocolate and heavy cream.

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post #2 of 2
5/10/01 at 3:04pm
Equal ratios of chocolate and cream is right. You can even add some type of liqueur to give it a subtle flavor. You can whip it up in a mixer so it's lighter or use it straight up, only wait for it to set up a bit so it doesn't flow all over your cake.
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