Reviews & Comments

These were so yummy! Some notes on the ganache: First, make sure you're measuring your chocolate by weight and not by volume. 8 ounces of chocolate chips is not the same as a cup of chips. Second, you may have to adjust the amount of cream based on the cacao percentage of the chocolate you're using. For example, I made this with a 67% cacao chocolate (Baker's Bittersweet baking squares), and it could have used a little more cream than the recipe called for. It just wasn't as creamy or shiny as it should have been. Then I made it with a 47% cacao chocolate (Ghirardelli's semisweet baking chips) and used almost an eighth of a cup less cream, and it was perfect, just like in the picture, creamy and soft but not too runny. Like a truffle on top of each cupcake! If you're going to use milk chocolate or white chocolate, you'll use even less cream. Just remember, the lower the percentage of cacao in your chocolate, the more milkfats you'll have, making your chocolate more viscous, which means you'll need less cream. Just use the same chocolate every time and you'll find a ratio that works for the consistency you want.

I used white chocolate on top. They looked impressive. However, as previous reviews state, they really stick to the paper, even if you spray generously. Next time I will either skip the paper cups all-together (they're really not necessary and it'll be easier without them) or buy the really nice ones and spray A LOT! Also, be very careful to not overcook. I decreased cooking time a few minutes and they still seemed overdone. Lastly, mix the ganache around until you see it's pretty thick - doesn't drip easily. Then hurry and put it on all of them as it will look messy if it gets too hard.

About the "running/dripping" Ganache, I think it was mis-printed, should be 1/3 Cup Whipped Cream only! Try again !!!