Chocolate Ganache 3 Ways
- 1 cup heavy cream
- 2 cups semi-sweet chocolate chips
- Place your heavy cream into a small sauce pot and place on the stove on medium heat. You just want the edges to start to bubble.
- Place your chocolate chips into a medium sized bowl and set aside.
- Once the heavy cream starts to bubble around the edges, pour it over your chocolate chips. Don't stir it. Let this set for 5 minutes.
- After 5 minutes, with a whisk or silicone spatula, stir your chocolate chips and heavy cream together.
- Once it starts to come together, whisk faster until its a nice smooth mixture with no lumps.
- At this stage, the ganache can be used for that shiny drip you see on cakes!
- Here's an example!
For thick ganache:
- Place a piece of plastic wrap over your chocolate and let sit on the counter overnight (10-12 hours). You want the plastic wrap to actually be touching the chocolate.
- The next day, you will have a thick ganache that is perfect to cover a cake with. It will be the consistency of a thick peanut butter. You can leave it on the cake as is, or cover in fondant. I'll post a picture here soon, sorry!
For whipped ganache:
- Once you've reached step 6, cover your ganache in plastic wrap and place into the fridge for 30 minutes. Make sure the plastic is touching the ganache.
- Remove from the fridge. With a handheld or stand mixer, whip the ganache until it's lightened in color and can hold a soft peak.
- This can be piped onto cakes and cupcakes or even used as filling in cookies or macarons!