I am typically a buttercream kinda girl when it comes to using fondant, but I am making a cake for my husband's best friend's wife and will be making chocolate fondant for the first time as well (I usually make regular mmf) so I thought I would try the ganache as well. SO my questions are 1) what is a good recipe for ganache 2) do I use it just like buttercream? Any help would be greatly appreciated.
I just did this last weekend for the first time after reading a recipe on here, I can't rememer who but I bet they will answer. I used milk chocolate and heavy cream with a 3:1 ratio. Bring the cream to a boil, pour over chocolate in a bowl and stir until fully melted. Leave overnight to set up, cover with a towel. In the morning it was ready to go. Thicker than buttercream but I used the same smoothing techniques. It was awesome and it looked and tasted amazing. Go for it!