- 1 lb bittersweet or semi sweet chocolate
- 1 1/2 C heavy whipping cream
Place chocolate in 2 quart mixing bowl. In 1 quart sauce pan over medium heat, heat cream to boil. Take off heat and place boiling cream over chocolate. Let it sit for at least 2 minutes.
Then stir with rubber spatula or whisk until it is mixed and shiny in appearance. Now is the time to add 1 teaspoon of vanilla if you want.
Now is where your creativity comes in to play. You need to place saran wrap on top of Ganache so you do not get a “crust”. Let cool for several hours. Now you can easily pour over perfectly iced cakes. Or you can place it in fridge overnight or on counter overnight to thicken. You can then whipped this to make a frosting or you can use this a a truffle center.
Dark Chocolate Ganache substitute bittersweet for dark.
Milk Chocolate Ganache, decrease the cream to ONE CUP. Also, you can use white chocolate but decrease the cream to 2/3 CUP.