Directions
- 1Place the chocolate into a medium glass or metal bowl and set aside. In a small saucepan set over medium-low heat, heat the heavy whipping cream, whisking frequently, until the mixture begins to simmer.
- 2Pour the simmered cream into the bowl of chocolate and cover with a plate for 2 minutes. Remove the plate and whisk the mixture together until it’s uniform.
- 3Cover the surface of the ganache with plastic wrap and refrigerate until it’s set but still soft, 1-2 hrs depending on how deep your dish is (the shallower the dish the less time it takes). If you plan on refrigerating for longer, bring it back to room temperature before moving on to the next step.
- 4Remove the plastic wrap and whip with a hand mixer (or in the bowl of your stand mixer with the whisk attachment) for 2-3 minutes, until the ganache lightens in color and maintains a nice peak.
Ingredients
- 2 cups semi-sweet chocolate
- 2 cups heavy whipping cream
Equipment
small saucepanmedium glass or metal bowlwhiskhand mixerplastic wrapcake decorating spatulapiping bag
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