chocolate ganache glaze
If I am making a chocolate ganache glaze do I still use the same measurements or less? Also, does it have to set or chill at all?
From the editor:
To use the chocolate ganache as a glaze, just let it cool a little and pour over the cake. You can use the recipe as is for the measurements. You will have left over ganache, but you want the extra to start with so that you can pour a generous amount over the cake for good coverage. Set the cake on a wire rack over a rimmed baking sheet to catch the excess.
You can let the glaze firm up at room temperature or in the fridge. If you're not using the cake within a few hours of glazing, store it in the refrigerator for up to 3 days.
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