Step 1

Roughly chop the Andes chocolate and the bakers chocolate, then set aside.

Step 2

In a microwave safe mixing bowl, microwave the heaving whipping cream for about a minute and a half. (You don’t want it boiling, but if its still not warm enough, just heat it in 30 second intervals until it seems pretty warm).

Step 3

Add all the chocolate to the heavy whipping cream, and whisk until it’s well combined and smooth.

Step 4

The ganache will harden as it cools, but it will maintain a soft texture.