RECIPE: Ganache without cream ... will it work?
I need some quick advice please. My daughter is entering a baking competition in our county youth fair. She wants to make a devil's food cake (for which I have a wonderful recipe) frosted with a ganache. There is only one problem, they have a rule which states "no whipping cream". Does anyone know if ganache would be any good made with half and half or evaporated milk instead of the cream? She doesn't plan to whip it up, just melt the chocolate in the warm H&H/evap milk and stir it until it cools and gets to the correct spreading consistancy.