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No cream on hand - Chocolate+?=ganache?

LaureltQ | Aug 19, 201107:22 PM

I am making a chocolate stout cake with a raspberry filling for my grandmother in law's 92nd birthday. The filling was going to be raspberry puree reduction with a ganache barrier to keep it from oozing, and then a raspberry mousseline buttercream. I am baking and just realized that I am sans-cream. I have some creme fraiche, some sour cream, butter, milk, pretty much ANY pantry item..... What can I use to soften up the chocolate a hair to make it pipeable?

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