Follow these steps for perfect results
heavy cream
semisweet chocolate
chopped
Chop the semisweet chocolate into small, even pieces and place them in a large, heatproof bowl.
In a heavy saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Immediately pour the hot cream over the chopped chocolate.
Let the mixture sit for a minute to soften the chocolate.
Gently stir the cream and chocolate together using a whisk or spatula, starting from the center and working outwards.
Continue stirring until all the chocolate is melted and the ganache is smooth and glossy.
The ganache is now ready to use. It can be poured over cakes, used as a filling, or chilled for making truffles.
Expert advice for the best results
For a shinier ganache, add a tablespoon of butter after melting.
If the ganache separates, add a teaspoon of warm water and whisk vigorously.
Adjust the ratio of chocolate to cream for a thicker or thinner consistency.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Drizzle over desserts or use as a dipping sauce.
Serve with fresh fruit
Use to frost cakes and cupcakes
Pair with ice cream
Complements the richness of the chocolate.
Discover the story behind this recipe
A classic French pastry ingredient.
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