This one's for Andy...
Use Chocolate Ganache for icing or filling, it will do a 9x13 cake or about 15-18 cupcakes. It also make a great ice cream topping.
12 oz or bittersweet chocolate
10 oz (1 1/4 cup) cream
Blast chocolate in food processor to the texture of fine nuts. (I have tried to do this by using my food chopper to get the chocolate chopped. It's more mess but can be done.)
Pour in hot cream. (Heat on stovetop, not in mircowave).
Process for 10 seconds to emulsify.
Or by hand add chocolate to hot cream and whisk until emulsified.
(It looks wrong until you get it all blended.)
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