Chocolate Ganache

Prep Time:

10 minutes

Cook Time:

1-3 hours for cooling

Serves:

3 cups

Flavor/Texture Profile:

Silky, decadent, whipped or smooth

Ri's Recommendations

- Ganache ratio is 2 parts heavy whipping cream : 1 part chocolate. You can use up to 2 extra ounces of chocolate for a richer flavor
- Use high quality chocolate to ensure that your ganache is silky and decadent. I like to use Ghirardelli dark chocolate wafers or splurge on a few nice chocolate bars

Ingredients

16 oz. heavy whipping cream
8-10 oz. (high quality) chocolate, chopped

Preparation

Step 1

Chop chocolate into smaller bits (it's okay if they're uneven), and place in a large (heatproof) mixing bowl. Set aside.

Step 2

In a small saucepan, heat heavy whipping cream on medium heat. Continuously stir for 2-3 minutes, until cream is simmering and hot, but not curdling.

Step 3

Pour heated heavy whipping cream over the chopped chocolate bits. Allow it to sit for 3-5 minutes until chocolate is melting on its own; then, stir thoroughly until smooth.

Step 4

For ganache pour-over (drip effect" cakes): Allow the melted chocolate mixture to sit at room temperature for 5-10 minutes before placing the bowl in the refrigerator. Cool for one hour until ganache has thickened but is still runny. Pour over cakes/sweets for the "drip effect"!

For whipped ganache (frosting): Allow the melted chocolate mixture to sit at room temperature for 5-10 minutes before placing the bowl in the refrigerator. Cool for 2-3 hours until ganache has thickened. Use a hand mixer to thoroughly whip the ganache into a whipped cream/thick frosting texture. Decorate & enjoy!