Now that I see my post, ahem... I see I forgot the question. I will make the glaze above, half milk and half dark chocolate for the Boston Cream Pie Glaze, I would like it to be thicker and not drip on the sides (messes with the Pastry cream on the edge when it overflows). If I use half the cream, do you think that would be enough, or would more structure be needed? I can add a tsp. of cream at a time if half is too much removed, but I wondered if perhaps I should add confectioner's sugar or if thicker would be enough, or dry too hard.. your thoughts? The best way to ensure that your ganache will set up more firmly, is to use a higher ratio of chocolate to liquid, so yes, using less cream would be the best solution. ~Amy

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