Chocolate ganache is a delicious alternative to buttercream. This recipe can easily be cut in half or even doubled. I have a live recorded video of the entire process below the recipe!
Chocolate Ganache 3 Ways
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!
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!