How to Make Chocolate Ganache

1. 1

   Decide how you plan to use the chocolate ganache and measure out the correct weight of ingredients.

2. 2

   Place the chopped chocolate in a medium-sized mixing bowl.

3. 3

   Warm cream in a small saucepan over medium-low heat until it's steaming. It doesn't need to simmer or boil.

4. 4

   Pour the warm cream over the chocolate and make sure the chocolate is fully submerged.

5. 5

   Let it sit for about 3 minutes then stir gently until it comes together in a smooth, creamy consistency.

   3 min

Make pourable glaze (1:1 ratio)

1. 6

   Use it while it's warm and pourable. If you need a drip glaze, allow it to cool until slightly. The longer it cools, the thicker it becomes.

Make layer cake filling and frosting (1:1 ratio)

1. 7

   Allow it to cool until it's thickened but still soft and spread it between cake layers or over top of cupcakes or dessert of your choice.

2. 8

   Or allow it to cool until it's thickened but still soft. Beat it with an electric mixer for about 2 minutes. When it's fluffy and light in color it's ready to be used.

Make chocolate truffles (2:1 ratio)

1. 9

   Cool the chocolate until it's stiff enough to scoop and roll in the palm of your hand but not hard. It may be necessary to set the ganache in the refrigerator of a few minutes to help it thicken.