Chocolate ganache is a rich and decadent topping that can be used for many desserts. I like mine as a topping on cakes, cupcakes, and ice cream (particularly vanilla ice cream- YUM!). It can also be used as the filling for truffles and other candies.
Ganache may seem intimidating, but in its most basic form, it is actually only two ingredients:
Heavy cream
Chocolate
I use semi-sweet chocolate chips, but the form of the chocolate is really up to you. You could use bars, squares, chips, shavings, sweet, semi-sweet, milk, dark...it’s really whatever you prefer!
To make chocolate ganache, simply combine heavy cream and chocolate in a sauce pan over low heat. Stir constantly until chocolate and cream are well incorporated. Do not let this burn or simmer- this process requires patience, but the pay-off is delicious!
Chocolate ganache is most likely fine when left out at room temperature for a day or two, but any longer than that (or if it is particularly hot in your kitchen) and you should refrigerate it.
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