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Place chocolate in a heatproof bowl - and set aside.
Pour cream in a saucepan and bring to an almost boil, but do not boil.
Next, pour hot cream over the chocolate.
Cover and let sit for a minute.
Stir until smooth with a heatproof spatula.
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.
Break the chocolate in a microwave-safe bowl.
Pour cream over the chocolate.
Place the bowl in the microwave for a minute on high.
Stir with a silicone spatula well until you have a smooth ganache.
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.
Let the chocolate ganache cool to room temperature first.
Glaze - You can use it in this liquid form as a glaze to pour over a cake such as a chocolate mousse cake.
Drip - Fresh ganache that has just cooled to room temperature can be used to drizzle on cakes or as a drip.
Frost - If you let it cool some more, it gets firm to peanut butter consistency. Once firm, you can use a spatula and frost a cake.
Pipe - When cooled completely for a few hours, it will firm even more (or place in the fridge for 10 to 15 minutes). Now, you can place it in the piping bag and pipe some pretty swirls on cakes and cupcakes.
Chocolate had a high content of fat and sugar. That is why ganache can actually stay at room temperature for hours and not get ruined.
Make sure to cover it well with a plastic wrap on the surface of the ganache.