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Ding-Dong dilemma

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Hey everyone. So, I want to make a batch of ding dongs for my mom's birthday on Sunday, and I tested out a recipe from Smitten Kitchen BUT the ganache recipe was more like the topping on Hostess Cupcakes not like the slightly crunchy, harder chocolate coating of ding dongs.

I personally like the ganache, but I know my mom will want a crunchy chocolate coating. How do I do this?

I've attached a photo of my trial batch with the thicker ganache.

 
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  1. Melt 12oz of Bittersweet or Semisweet Chocolate in 8oz of Butter.
    This will yield a Glaze that hardens as it cools.

    1. 12 oz. semisweet chocolate and only 4 Tablespoons butter, melted together over very low heat.

      Use a metal spatula to spread as little chocolate glaze as possible evenly on the bottom of each cupcake, invert them on waxed paper, and coat the top & sides. Refrigerate. Allow them to warm up for 30 minutes or so before serving.

      Credit: Minneapolis food writer, Al Sicherman, did a lot of experimenting in the mid-1980's for a series of recipe featured in his newspaper column, later collected in his 1985 book Caramel Knowledge.