Quick

Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.

Ganache can be kept, tightly covered, in the refrigerator for up to three days. Before using, warm ganache by setting it over a saucepan of simmering water, then let cool, stirring frequently.

If not using immediately, transfer to an airtight container (icing hardens quickly when exposed to air), and store at room temperature for up to one week. Beat with a rubber spatula before using.

This recipe produces a caramel that, once cooled, is quite stiff—the ideal consistency for making bar cookies. If you plan to pour it over cake or ice cream, simply double the amount of heavy cream. This caramel can be refrigerated, tightly covered, for up to three days.

You can also use other whole nuts, such as almonds, macadamia nuts, pecans, or cashews. It is best to make these on a day with low humidity.

If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.

The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.