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Instructions |
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Chop Candy Melts (can be done in a food processor). Heat whipping cream in saucepan just to boiling point. Do not boil. Remove from heat and add chopped Candy Melts, stir until smooth and glossy.
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Ganache Glaze: If mixture is too thick, add 1 to 2 tbsp whipping cream. Position cake on wire rack over drip pan. Pour glaze onto center and work toward edges. Note: cake may be iced first in buttercream. Let icing set, then pour on ganache glaze. If cake has a perfect surface, no other icing is needed.
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Whipped Ganache: Follow recipe above, using 1 cup whipping cream. Allow mixture to set and cool to room temperature (will have the consistency of pudding, this may take 1-2 hours). Whip on high speed until light and soft peaks form.
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Truffles: Add 1 tbsp liquer for flavor, if desired. Stir until smooth and creamy. Refrigerate until firm. Roll into 1 inch diameter balls. Can be used as a center for dipped candies, served plain or rolled in nuts, coconut, or cocoa powder. Store truffles in refrigerator up to 3 weeks. Makes about 2 dozen 1 inch balls.
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Originally Submitted
1/12/2008
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