- Heavy Cream
- Milk Chocolate
- Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
- Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
- Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
- Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
- If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.
- Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
- Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
- White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
- Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)
- Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
- Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
- Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
- Runny: Add melted chocolate 2oz at a time and whisk to combine.
- Stiff: Add 1 oz. warm cream to loosen it up.