Whipped until light and fluffy, the cold ganache is piped onto eight cupcakes, ready for sprinkles and candles: Comptoir du Cacao’s Happy Birthday Milk Chocolate Bar, creamy and sweet, becomes a frosting that melts gently on the palate.
Makes 8 · 20 min + 2 h chilling
Ingredients
- 1 Happy Birthday Milk Chocolate Bar (Comptoir du Cacao), 3.2 oz / 90 g, finely chopped
- 1/2 cup (120 ml) heavy cream
- 8 cooled cupcakes
- Sprinkles
Method
- Finely chop the Happy Birthday milk chocolate bar (3.2 oz / 90 g).
- Bring 1/2 cup (120 ml) heavy cream to a simmer, pour it over the chocolate and stir until smooth.
- Cover and chill for at least 2 hours, until cold.
- Whip the cold ganache with an electric mixer for 1 to 2 minutes, until light and fluffy.
- Pipe or spread onto 8 cooled cupcakes and decorate with sprinkles and birthday candles.
The star of this recipe: Happy Birthday Milk Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
