mini vanilla cupcakes with chocolate ganache center

I love Mrs Millmans recipe for chocolate ganache or frosting:

This will last in the fridge for about 5-6 days in a plastic container.  I had some leftover so I decided to inject my vanilla cupcakes with it.  I used my piping bag.  Use a tip that you can easily pierce through the cupcake with.   You want a decent size tip opening to allow the ganache to flow… don’t go too small, it will take you forever.  I used a #21 star tip. They do make a tip for this very purpose(# 230).

Makes 6 cups

• 24 ounces semisweet chocolate morsels
• 4 cups heavy cream
• 1 teaspoon light corn syrup

Directions

1. Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately

fresh warm mozzarella

There is no substitute for FRESH and I mean FRESH, just made, still warm mozzarella!!  (I prefer salted to non)  I recommend calling  your local Italian Pork Store and find out exactly when they make their mozzarella.  You want to pick it up while it is still warm and on the counter.  You don’t want it once it has landed in the refrigerator.  When you get it home and unwrap it from the plastic, warm milk should ooze out.  As you slice it, it should be very soft and milky.  Get it while it’s hot!!

I am in the process of learning how to make my own… will let you know how it turns out!