- 1 cup heavy cream (OR double cream for an extra-indulgent ganache)
- 9 oz melting chocolate broken into pieces (dark is best, but semi-sweet or even milk chocolate work as well)
- Heat cream over medium heat just before boiling. Take off the heat immediately.
- Place chocolate in a heat-proof bowl, then pour the hot cream on top. Stir until the chocolate has melted and the ganache is glossy. Pour over a cooled cake, or let sit for 10-15 minutes until slightly thickened and spread-able. You can also chill it and then whip it with an electric mixer until big and fluffy – great for cupcakes!
Step by Step Photos:
And here’s what it looks like on a cake: