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Chop the chocolate into small pieces.Place the chocolate evenly on the bottom of a bowl (must be heat proof).Pour the heavy cream into a saucepan. Place the pan over low to medium heat.Heat up the cream and bring the cream to a boil while you stir it from time to time. Avoid that it boils over.Remove the cream when it starts to boil. Slowly pour it over the chocolate.Make sure that it covers the chocolate completely.Don’t stir it; just leave it to melt for 5 minutes.After 5 minutes, you need to stir it with a rubber spatula or wire whisk. Stir gently from the center and outward so you don’t risk creating air bubbles.Keep stirring until the cream and the chocolate is completely combined. The mixture should look smooth and shiny.When the ganache has cooled off, you need to cover it with plastic wrap so that you place the plastic directly onto the surface of the ganache.Place the ganache in the refrigerator for at least 8 hours or keep it overnight to firm up before you use it in a cake.When you need to use it, you can reheat it in the microwave for a short time and stir it gently so that it is easy to work with. Let it cool off.Prior to filling the cake, whip the ganache until it becomes fluffy in the texture but be careful not to overwhip – this can lead to a grainy texture.You can freeze ganache in an air-tight container for up to 2 months. Make sure to thaw it in the fridge. Afterwards, you can reheat it in the microwave so that it becomes easy to work with.