How to Top a Torte?

I am working on trying out some chocolate torte recipes (flourless, mousse, honey, etc) and I am interested in how to better top them.

Right now I have tried a ganache, but that seemed too thick and rich for a lot of people, and with the torte being so rich anyway, I don't want people to be turned off by that.

Does anyone have an idea of what I could use instead? I thought of a glaze, but would that be too thin, or would the flavor get lost? Even if it's chocolate?

This is my first real time making tortes, so I could use all the help that I can get (can you tell that I am breaking in a new springform pan?)!



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