Here’s a chocolate-lover’s dream. Use the ganache immediately after making it for a glossy chocolate glaze for your favourite cake. Or, let it cool then whip until fluffy (see sidebar) and use to fill a layer cake or as a topping for cupcakes.
MAKES: about 2 cups
PREP TIME: 10 minutes
COOKING TIME: about 3 minutes
COOLING TIME: about 10 minutes
INGREDIENTS:
- 1 ½ cups dark or semi-sweet chocolate chips
- 1 cup plus 2 Tbsp whipping cream (35%)
INSTRUCTIONS:
- Put the chocolate chips into a medium heatproof bowl. Set aside.
- In a small saucepan, heat the cream over medium heat until barely simmering.
- Pour half of the hot cream over the chocolate chips. Let stand for about 30 seconds. Using a spatula and starting in the center of the mixture, stir gently until the chocolate has melted and is combined with the cream.
- Pour the remaining hot cream into the bowl. Starting from the center, stir until the ganache is smooth and glossy. Let cool for 10 minutes before pouring over a cake.
- Follow the recipe for Chocolate Ganache. Let the ganache cool completely at room temperature, stirring occasionally, about 2 hours.
- Using an electric mixer, beat the cooled ganache until light and creamy, about 3 minutes.
CHANGE IT UP:
VANILLA CHOCOLATE GANACHE:
- In Step 2 of the recipe for Chocolate Ganache, slit a vanilla bean lengthwise then, using a small, sharp knife, scrape the seeds out into the cream. Drop in the pod. Heat the cream as for Chocolate Ganache.
- Remove from the heat and let stand, covered, for 5 minutes. Discard the vanilla pod before pouring the cream over the chocolate chips.
MOCHA CHOCOLATE GANACHE:
- In Step 2 of the recipe for Chocolate Ganache, stir a shot of espresso or 1 ½ teaspoonfuls of instant espresso powder into the hot cream before pouring it over the chocolate chips
