Step 1

Place chocolate in a heatproof bowl - and set aside. Pour cream in a saucepan and bring to an almost boil but do not boil.

Step 2

Next, pour hot cream over the chocolate. Cover and let sit for a minute.

Step 3

Stir until smooth with a heatproof spatula.Pro tip: the heat in the cream should be just enough to melt the chocolate, so keep stirring. But, If you still have undissolved chocolate use a blender to blend to a smooth consistency.

Step 4

Break the chocolate in a microwave-safe bowl. Pour cream over the chocolate.

Step 5

Place the bowl in the microwave for a minute on high.

Step 6

Stir with a silicone spatula well until you have a smooth ganache. If necessary - continue to heat in the microwave at 30-sec intervals until you have a smooth mix.Pro tip - White chocolate melts easily. So, try to use the heat in the cream to melt the chocolate rather than heat it. Overheated white chocolate can separate easily.

Step 7

Ganache rested may not necessarily be ideal to just start using. Depending on your climate, it may be too firm or too soft. So, you still need to bring it to consistency.

Step 8

The ideal consistency is peanut butter consistency. You want to be able to hold the ganache on the spatula and spread it around the cake.

Step 9

The best way to bring it to the right consistency is:In cold weather - stick it in the microwave for 10 secs.Chilled ganache - If the ganache was in the fridge, keeping it out for an hour helps to bring it to the right consistency.Hot and humid climate - just a vigorous stir with a spatula is all you need because chocolate melts at room temperature. Pro tip - when it comes to chocolate 10 secs is a lot so don't over-heat it