I recently made a batch of ganache (only choc chips and butter) to frost brownie bits for a St Pat’s dinner. I had left over ganache which I refrigerated. How do I get it “loose” again to make hot fudge sundaes? Thanks, JJ
I recently made a batch of ganache (only choc chips and butter) to frost brownie bits for a St Pat’s dinner. I had left over ganache which I refrigerated. How do I get it “loose” again to make hot fudge sundaes? Thanks, JJ