How to make chocolate ganache

Place chopped chocolate or chocolate chips in a medium bowl set on a folded tea-towel. You should also add any salt or corn syrup at this point. Heat cream in a small saucepan just until it comes to a boil then pour over the chocolate.

Allow the cream to sit on the chocolate undisturbed for 2 minutes. This melts the chocolate and will allow you to emulsify the ganache easily with less whisking. Less whisking means less of a chance for the ganache to break.

Once you pour the cream on the chocolate, shake it gently to ensure all the chocolate is covered by cream. This can be more difficult when using a lower ratio of cream but still possible with the right bowl.

Start whisking in one direction in the center of the chocolate until you see a smooth ganache beginning to form. Then gradually make your whisking strokes larger, pulling in more of the cream. Once a smooth ganache forms, stop whisking.

Add any flavorings you desire at this point. Whisk just in incorporate.

Transfer to a piping bag or cover the surface with plastic wrap and allow to cool depending on the intended use.