I am making raspberry zinfandel brownies in mini cupcakes pans for a fundraiser. I want to put a small swirl of dark, shiny chocolate ganache on the top of each one. It should be thick enough to hold the shape for a few hours out of the frig. I need to know which recipe to use that will give me the most success and be easy. I think I am a little intimidated by all the recipes out there and don't want to have to do it twice!!!
I am also wondering about baking the brownies. I would like to bake them in the shiny red foil liners but I have heard they might stick to the paper and be a mess for people. Would I be better off greasing the mini tins and baking them without the liners and then just setting them in the liners for serving?
Thanks for any help. I really appreciate it.
Hi, the ganache recipe I use is in 1:2 ratio of Cream and Chocolate. If you are using 100ml of cream add 200g of chocolate.