Heart Ganache from Cooking Mama

Instructions:

• Make the Crust:
• Use a 6” heart-shaped ring mold for the cake. To create a base, mark the heart mold on a piece of cardboard, cut it out, and line it with aluminum foil.
• In a food processor, grind the graham crackers into a fine powder. Add melted butter to the crumbs and mix until well combined.
• Press the crumb mixture evenly into the prepared heart ring mold to form the crust. Place it in the fridge while you prepare the ganache.
• Prepare the Ganache:
• Place the chopped chocolate in a large, heat proof mixing bowl. Boil water in a pot and then place the mixing bowl with chocolate on top to create a double boiler. Melt the chocolate, whisking constantly.
• Pour the cream over the melted chocolate and whisk until smooth and glossy.
• Pour the ganache over the prepared crust in the mold. Carefully place it in the freezer overnight to set.
• Decoration:
• Once the ganache has set, decorate it with sprinkles and pink chocolate hearts.
  *To make the heart-shaped chocolates, I melted a mix of white+red melting wafers and poured them into the hearts of this silicone mold*
• To unmold the cake, place a glass under the heart ganache (touching the cardboard base) and carefully lower the heart ring mold.
• Enjoy!~