Try this recipe. I found this recipe 2 years ago and it is delicious!
http://allrecipes.com/Recipe/chocolate-ganache/detail.aspx
Also, use high quality chocolate it really makes a difference in the taste. I use Ghirardelli Chocolate when making Ganache.
When you've made your ganache and followed all instructions and it is ready to use, whip that bad boy with a hand mixer, it will spread easier if you whip it. If it starts to harden up before you're finished, pop it in the microwave for about 10 secs and then whip it again. I find the whipped ganache also tastes lighter because thats a lot of richness right under the sweetness of the fondant. If you let your "crumb coat" set up make sure to "lightly" brush very hot water to slightly melt or make sticky the ganache before you put the fondant on it.
Whipping it won't change its shelf life, it will be find sitting out, it will only make it easier to apply to the cake!
1 1/2 stick of unsalted butter
1/4 cup shortening
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup heavy whipping cream
3 1/2 cups sifted powdered sugar
1/2 cup cocoa powder
Beat butter and shortening until whipped. Add salt, vanilla and 1 cup of powdered sugar. Blend. Next, add whipping cream. Gradually add remaining powdered sugar and cocoa powder.
This frosting is sooooo yummy. I usually make this x 4. Also, remove the cocoa powdered and add the same amount of powdered sugar to make a WONDERFUL vanilla butter cream.
This is my favorite chocolate butter cream. I use it all the time, including on my german chocolate cake. Good Luck!
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