Julius, what ganace recipe did you use for the frosting? It looks so creamy good.
Hi Mrs M.,
It really isn’t ganache. It’s closer to one of RLB’s chocolate glazes.
What I did was use chocolate (40% cocoa) melted together with butter (half the amount in weight of the chocolate), stirred until well combined, then waited for it to cool to a spreadable consistency (happens within 15-20 minutes).
It needs to served within a couple hours so the chocolate remains soft. (I suppose a small amount of corn syrup to keep it liquid longer, and also for a bit of gloss… I do this by feel and never measure).