How to make Chocolate Ganache 

Ingredients: Gather high-quality chocolate and heavy cream. The ratio for chocolate ganache is typically 1:1, equal parts chocolate and cream.

Chop the Chocolate: Chop the chocolate into small, uniform pieces to ensure it melts evenly when combined with the cream.

Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it simmers. Avoid boiling it.

Combine: Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for a minute to soften the chocolate.

Stir: Gently stir the mixture until the chocolate is completely melted and smooth. Use a spatula or whisk to ensure it's well combined.

Use or Cool: Use the ganache immediately as a glaze, frosting, or filling while it's warm and pourable.

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