Chocolate Ganache

Chocolate Ganache

Ingredients：

100g       semi-sweet chocolate bars 

120ml    whipping cream

Instructions：

1. Place chopped chocolate in a heat proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a boil) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
2. With a metal spoon or small rubber spatula,  stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream.（ If it’s not melting, do not microwave it. ）
3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer until light in color and texture, about 4 minutes on medium-high speed.
5. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water. Don’t let the bottom of the bowl touch the simmering water.

Happy Making!