Chocolate Night!

I am sending the Ganache recipe because it is easy. I chose not to send the cake recipe because it is from scratch, I baked it in 3 stages, I added a simple syrup glaze, etc. Please just post the Ganache, I think it was peoples' favorite part of the cake.

Nissa

Dark Chocolate Ganache

1 11.5-ounce bag of Ghirardelli Bittersweet Chocolate Chips

1-cup heavy whipping cream

2 T butter

2 T honey

Heat the cream to almost boiling. Put the chocolate in a large glass bowl. Pour the hot cream over the chocolate and let it sit at room temperature for 5 minutes. Stir the chocolate to incorporate the cream. If the chocolate is not completely melted then put in the microwave for 30 second intervals until melted. Stir in the butter and honey until melted. Add your favorite flavoring to taste, if you choose. Allow the ganache to cool and firm up at room temperature, about 2 to 4 hours. Whip with a mixer and frost your favorite cake.

Mint Chocolate Pie by Lauren Olsen

1 Oreo Pie Crust
1 4oz pkg Jello Chocolate with Mint Chip Pudding
1 3/4 cup milk
Cool Whip

Follow instructions on pudding box for the pie recipe:
Beat the milk and pudding mix for 2 minutes. Pour in pie crust, cover with cool whip. Refrigerate 1 hour before serving.

It's very Rich and EASY!

German Chocolate Bars by Kate Herzoff

2/3 cup butter or margarine, softened
1 box Betty Crocker SuperMoist German chocolate cake mix
1 cup semisweet chocolate chips
1 container Betty Crocker Rich & Creamy coconut pecan frosting
1/4 cup milk

1. Heat oven to 350°F (325°F for dark or nonstick pan). Lightly grease or spray bottom and sides of 13x9-inch pan.

2. In medium bowl, cut butter into cake mix, using pastry blender or fork, until mixture looks like fine crumbs. Press half of the mixture (2 1/2 cups) in bottom of pan.

3. Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer.

4.Bake 24 to 28 minutes or until cake portion is slightly dry to touch; cool completely. Refrigerate until firm. For 48 bars, cut into 8 rows by 6 rows. Store loosely covered.

High Altitude (3500-6500 ft): Bake 28 to 32 minutes.