Ganache madness!

I had an idea to cover cupcakes with peanut butter frosting and then dip the tops into milk chocolate ganache. The flavor was great, but the tops never set up properly.

I chilled the frosted cupcakes until the frosting was hard, waited until the ganache was no longer warm, and dipped them quickly - shaking off the excess, then popped them back in the fridge. (I should add that this is the first time I'd made this particular ganache - just guittard milk chocolate and cream.)

The tops were almost sticky and the two toppings sort of melded together - you couldn't see the frosting underneath, but that's the impression I got. Again, the flavor was very good, but I wasn't happy with how they looked. I don't think I would have served them at a party because of their sticky tops.

Any suggestions?


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