Choc or White Ganache
  • 5 12 oz bags Semi-Sweet or white choc. chips
  • 1 qt heavy whipping cream
  1. Heat cream on simmer remove from heat and add chips whisking.
  2. Stir until all is incorperated.
  3. Cool for 24 hours.
  4. To reheat to coat cake:
  5. Warm a small amount and then add cool ganache. pour over prepared crumb coated cake of your choice. (buttercream or fondant)