Simple Chocolate Ganache
A ganache is just an easy way to melt chocolate and heavy cream. It’s a fantastic finish to a cake, and used to make Boston Cream Pie. The key is to use a quality chocolate. I use a Belgian chocolate no more than 72%.
- 1 Cup Heavy Whipping Cream
- 1-1/2 Cups Dark Chocolate (not to exceed 72% cocoa
Adapted from foodiewife-kitchen.blogspot.com
Finely chop the chocolate and place into a large, heat resistant bowl.
Heat the cream, in small heavy saucepan, over medium heat until bubbles begin to form around the edges.
Pour half of the cream over the chocolate and let sit for 30 seconds.
Whisk the chocolate and cream mixture until you see that the chocolate is being mixed with the cream.
Pour in the rest of the warm cream. Continue whisking until all the chocolate has melted.
Allow the ganache to cool just enough if you’re pouring it over a frosted cake, so it does not melt the frosting.
Allow to stand at room temperature at least 2 hours, or store in the fridge for it to set up.