Chocolate Ganache

Chocolate Ganache

A little bit of heaven exists in chocolate ganache.  It promotes the mundane to fabulous and it only takes two ingredients -- chocolate and cream!!

There are different uses for ganache.  A thick ganache can be used for truffles and a layer of filling in a cake or thin is perfect as a glaze and a dip.  It's all in the proportion of chocolate to cream.  For a glaze and dip you use one part chocolate to equal part cream (heavy cream is best but half&half works in a pinch).  To glaze the spider cake I made I used 1 1/2 cups chocolate chips and 1 1/2 cups of cream.

Ganache is made be heating cream and pouring over chopped high quality chocolate.  I cheat often and buy a good chocolate chip and don't chop a thing :)  

Heat cream to just boiling - be careful not to burn the cream.  Pour over your bowl of chocolate chips.  

heating cream
chocolate chips

Stir until smooth. Done. Easy right?

chocolate chips and cream
chocolate ganache