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Export 2 ingredients for grocery delivery
Step 1
Roughly chop chocolate with a sharp knife and place in a arge bowl.
Step 2
Heat heavy whipping cream in a microwave for 1-2 minutes, or until hot. (Alternatively, you can heat the cream on stovetop until almost boiling, but not quite to a boil.)
Step 3
Pour hot cream over chopped chocolate and let it sit for good 2-3 minutes.
Step 4
Add salt and whisk the mixture gently from the center, stirring in one direction and slowly incorporating cream into the chocolate, until it's nice and smooth, about 2 minutes. (NOTE: As you stir the mixture, it’ll go through a few stages. At some point, it’ll look questionable, and you may wonder if you had messed up somehow. But don’t you worry; it’ll come together in just a little bit. Keep stirring gently until the mixture is glossy smooth and flawless.)
Step 5
TIP: If ganache is smooth for the most part, but you notice some solid chocolate in it (especially if you’re using chocolate chips), you may need to heat it up gently. Here’re 2 ways to go about it: Microwave it in 30-second increments at 50% power, stirring each time, until all the chocolate is melted. Or place the bowl with ganache over double boiler and gently heat the ganache until all the chocolate is melted.
Step 6
To add some shine, you may stir in butter, if desired.
Step 7
When ganache is warm, it's quite runny, which is perfect for glazing or drizzling. Ganache thickens as it cools, if you want more frosting-like texture. You can also reheat it in a microwave in 15-second increments at 50% power to make it runny again.
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