Step 1

Add the chocolate chips to a medium sized bowl and set aside.

Step 2

Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. If it heats up too much, it’ll end up everywhere. Remove from the microwave just before it bubbles up.

Step 3

. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

Step 4

. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

Step 5

. Use the ganache on cakes, cheesecakes, cupcakes, cookies, etc. For glaze/toppings for cakes, cheesecakes, ice cream and such, I like to let the ganache sit for about 10 minutes, then apply it. If you’d like it a firmer consistency for whipping or piping, refrigerate it until firm. It can be whipped after it’s chilled. For piping, let it soften out of the fridge for 10-15 minutes, then stir it with a spoon. If it seems workable, but still holds it’s shape, it’s ready for piping.