- 250g semisweet or bittersweet chocolate
- 135ml heavy cream
1. The chocolate must first be chopped into small pieces so that it will melt evenly. If you leave it in large chunks, the outside surface will melt long before the center begins to soften, and the melted portion will stay hot too long, which can ruin the ganache. Use a heavy serrated knife (or a chocolate chopper).
Put chocolate into a large heatproof bowl.
2. Bring the cream just to a boil over medium-high heat; pour over chocolate. Let stand 1 minute. Stir until smooth. The mixture should begin to appear glossy, a good sign that the suspension is stable.
Bring to room temperature overnight. Your ganache will have the perfect consistency to use it on your cake.
- For white chocolate ganache, replace 250g semisweet or bittersweet chocolate with 375g of white chocolate.
- For milk chocolate ganache, replace 250g semisweet or bittersweet chocolate with 315g of milk chocolate.
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