This simple to make 2-ingredients chocolate ganache makes for the perfect topping, frosting, filling, or dipper for all your sweet treats.
Prep Time: 5minutes
Cook Time: 5minutes
8ouncesdipping, melting, bar, or good semi-sweet chocolate chips
1cupof heavy whipping cream
Fill a medium size pot with water until it is half full. Place on the stove top and heat at low to medium until it is lightly simmering.
Add the ingredients to a medium-size heat safe bowl and place it on top of the simmering pot of water to make a double boiler.
Stir often until the chocolate is completely melted into the heavy cream.
Slightly cool until it is warm and pour over cakes or tortes.
Cool for 1 to 2 hours to room temperature to use as frosting or filling.
Cool in the refrigerator until you can roll it, to make truffles.
You can also whip the ganache in a stand mixer with the whisk attachment on high speed once it is completely cooled in the refrigerator. It will be doubled in volume in the mixer and have medium-stiff peaks when it is ready to use, which takes about 3-5 minutes.
Make-Ahead: If you are pouring this ganache over a cake or other dessert, then use it immediately. To use it as a frosting on cupcakes let it sit covered at room temperature for up to 2 hours or until cooled and malleable. How to Store: Cover and keep in the refrigerator for up to 3 daysHow to Soften: Place on the counter at room temperature for 2-3 hours or until softened. If needing to use to pour over a cake, reheat in a heat-safe bowl over a medium-size pot half-filled with water at a low simmer until melted. Be sure to move the chocolate around using a rubber spatula.It is best to use baking chocolate that is less than 60% cocoa.The higher the cocoa percentage, the harder it is to work with.Chopped-up chocolate bars and blocks will melt better and faster than chips.Be sure to use a ratio of 4:1 when using white chocolate to cream.Milk chocolate can be used at a ratio of 3:1 chocolate to cream.Make sure water from the double boiler does not get into the bowl of chocolate or it can seize.If you do not have a double-boiler, simply heat up the cream in a small size pot over medium-low heat just until simmering (small bubbles are forming around the outside of the pot), then pour it over the chocolate in a heat-safe bowl and mix until combined.If the cream is too hot and sits too long over the double boiler it can cause the chocolate to be gritty.