8ouncesSemi-Sweet or Dark Chocolate, finely chopped
1 CupHeavy Whipping Cream
Instructions
Place chopped chocolate into a medium heat-proof bowl.
In a small saucepan, bring heavy whipping cream to a gentle simmer over medium heat. Pour over chocolate and allow to rest for 2-3 minutes.
With a rubber spatula, gently stir the mixture until the chocolate has melted and mixture becomes smooth.
If using ganache to use for a drizzle, use while still warm. Otherwise, allow to cool completely.
Cover and store in the refrigerator for up to 5 days or on the counter for 2 days. Enjoy!
Notes
Ratio tips:1 Part Chocolate : 1 Part Cream Ratio: best for chocolate drizzle or glaze when warm. Once it’s achieved room temperature, can be spread or whipped for frosting.2 Parts Chocolate : 1 Part Cream Ratio: best for truffles or fillings that require a fudgy consistency. Can also be used for frosting.1 Part Chocolate : 2 Parts Cream Ratio: best for chocolate glaze.