Gosh - It's Ganache!

Ingredients:

• 1 package (14 oz.) Dark Cocoa Wilton Candy Melts®
• 1/2 cup heavy whipping cream

Makes:

About 2 cups.

Instructions:

Step 1

Chop Candy Melts (you can use a food processor which is WAY easier). Heat whipping cream in saucepan just to below boiling point. Do not boil. Remove from heat and add chopped Candy Melts, stir until smooth and glossy.

Step 2

Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan.Cupcakes which will be covered completely should be turned bottom side up.  

Step 3

Pour ganache on center of cupcake using pan or measuring cup. Or, pipe from a cut decorating bag or zipper bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides.

Step 3

Let set.

Bonus Step!!

For Truffles: Add 1 tablespoon liqueur for flavor, at this point, if desired. Stir until smooth and creamy. Refrigerate until firm, roll into 1 in. diameter balls. Can be used as center for dipping, served plain or rolled in nuts, coconut or cocoa powder. Store truffles in refrigerator up to 3 weeks.