easy chocolate ganache recipe

Easy Chocolate Ganache

To start, grab your heavy whipping cream. You can just as easily buy a pint of heavy whipping cream and use the whole thing, skipping the scale, but I only had a quart on hand so I’ll be weighing mine out.
Place your bowl on the scale and zero it out.
Pour 16 oz of heavy whipping cream (should be about 2 cups or a pint).
(my scale is reading 1 lb 0 oz… or 16 oz)
Place bowl of whipping cream into the microwave for 2-3 minutes. You want it to be hot, but not boiling. Pour chocolate chips into hot whipping cream.
Shimmy the bowl back and forth so that the chocolate settles to the bottom and is completely covered by the hot whipping cream. Let the bowl set for a few minutes to allow the hot whipping cream to soften the chocolate.
Then grab your whisk and stir…
…and stir…
…and stir…
… and stir until you get a smooth chocolate sauce. Don’t be afraid to throw it back in the microwave for 30 seconds at a time if the chocolate doesn’t seem to be incorporating.
What you have now is a ganache sauce, which can be used to glaze a cake, dip a cupcake, coat a truffle or even be used for fondue.
If you are looking for a thicker, frosting consistency to the ganache, you simply let it cool. Cover it with plastic wrap and throw it in the fridge for about 3 hours, or until it’s firm.
And that’s really it! Just spoon it into a piping bag and frost your cupcakes! …Or eat it by the spoonful. I’m not going to pretend like it’s never happened. ;)