The thing about chocolate ganache frosting is that if you have no self-control then it becomes very dangerous. Because, even in its warm, melted state, youll want to drink it. You can use my chocolate ganache frosting in two ways: un-whipped, or whipped. Whipped is almost like eating a very rich, fluffy mousse, and un-whipped is nice and dense perfect for filling cakes.Grab the RECIPE here: https://www.thescranline.com/- FOLLOW ME HERE: Instagram: https://www.instagram.com/TheScranLine/ Facebook: http://facebook.com/TheScranLine Pinterest: https://au.pinterest.com/TheScranLine/ Twitter: http://www.twitter.com/TheScranLine About The Scran Line Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
