Chocolate Ganache

Chocolate Ganache Drip

¼ cup (2 ounces) heavy cream

⅓ or ½ cup (2 or 3 ounces) semi-sweet chocolate chips

Place cream and chocolate in a glass dish. Microwave 1 to 2 minutes. Watch carefully so cream does not overflow. Remove from microwave and stir until velvety smooth. Allow to cool slightly.

Drizzle Ganache over top and sides of cake: If the ganache becomes too firm, thin Ganache by heating in microwave for 10 seconds and stirring. Pour over top of cake. Use bottom of round spoon to spread in circular motion on top of cake, gently pushing some ganache toward the edge of cake at regular intervals to create drizzles down the sides.

Chocolate Ganache Filling

This ganache becomes firm enough to fill or frost a cake. It is made using 1 part cream to 2 parts semi-sweet chocolate, e.g. 1 pint cream to 2 pounds of semi-sweet chocolate. Use a good quality chocolate. I like Guittard semi-sweet chocolate chips.

¾ cup (6 ounces) cream

12 ounce bag of semi-sweet chocolate chips

In a glass dish, heat cream in microwave for 1 ½ minutes or till nearly boiling. Add chocolate chips, cover, and let stand a few moments until chocolate is fully melted. Stir or whisk until velvety smooth. Allow the ganache to sit overnight at room temperature in order to firm up; then use to fill or frost cake.