I love the versatility of Chocolate ganache. For starters it is so easy to make and can be kept refrigerated for some 2 weeks. I made some a couple days ago whilst testing out another cupcake recipe. With the leftover, it is deathly combination with cookies N cream cupcake. The cupcake recipe is a basic butter based one. Fold 100g of crushed cookies and cream biscuit to the batter. Chocolate ganache can be used a base for another topping or on its own, it has a natural shine. By controlling the amount of whipped cream, you can have a ganache that is hard for a truffle or a softer texture for decorating purpose. Here, I topped the cupcakes with ganache and sprinkled crushed cookie on top which was not too pleasing to the eye. A couple of mini marshmellows kind of did the trick. On another batch, I used the back of a spoon create spikes with the ganache. Everything turned out beautifully except for my attempt to assemble the cake stand. It is by far the most frustrating process in my culinary adventure today.
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