I'm looking to find a way to make a thin and tasty covering for a cake in black. I love the taste of chocolate ganache and I was wondering if it could be made black.Anyone ever tried this? Any suggestions about how to do it? I have really lousy luck whenever I use black coloring. Thanks Please helpppppppppp!
I don't see why not. I'd suggest adding powdered black food coloring to your cream and using dark chocolate. You could use liquid black, but sometimes that can be bitter and depending on the brand, it can have a greenish cast to it in large quantities.
Let us know how it goes.