Then, stir to emulsify the cream and chocolate into a glossy ganache. Alternatively, use a stick blender for this stage. Let the ganache cool for 30 minutes in the fridge before using it to let it ...

or as a frosting or glaze for cakes and cupcakes. What is the ratio of chocolate to cream? The most common ratio of chocolate to cream for ganache is 2 parts chocolate to 1 part cream. However ...

Slowly add the chocolate and butter mixture and mix until well combined ... and pipe a large rosette in the center of each cupcake. 14. Refrigerate cupcakes until the ganache has set. 15. Tip: When ...

Meanwhile, put the chocolate and butter in a large bowl. Add 6 tablespoons water to the sugar in a small saucepan, and bring to boil. Once boiling, pour over the chocolate-and-butter mixture ...

Give vanilla cupcakes a grown-up makeover ... until a skewer comes out clean. To make the ganache, put the white chocolate chunks into a heatproof bowl. Add the cream and coffee into a small ...