Are you looking for an easy chocolate ganache recipe? It's actually incredibly quick and simple to make - and I've got a few extra tips to make it foolproof!
1cupheavy creamOR double cream for an extra-indulgent ganache
9ozmelting chocolatebroken into pieces; dark is best, but semi-sweet or even milk chocolate work as well
Instructions
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!
Notes
If you want to use the ganache for a cake filling, use 1 ½ cups of cream with the 9oz of chocolate. Chill the ganache in the fridge for about an hour or until chilled, then whip with an electric mixer and use as a cake filling.You can use whipped ganache in a piping bag to create beautiful decorations. You can also try using non-whipped ganache in a piping bag, but it needs to be chilled for around 20-30 minutes first.I keep whipped ganache refrigerated for 1-2 days, non-whipped ganache for 3 days.