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Chocolate ganache

Drip it, whip it, however you use it, this is the best ganache. We could easily refer to it as nectar of the gods. It only takes two ingredients and couldn't be easier to make.

For this ganache, all you need to know is the ratio- 2:1 chocolate to cream. From there the steps are easy:

Step one: Throw your chocolate in a bowl. You can go fancy chocolate bars or store brand chocolate chips, either way it will be delicious.

Step two: Heat the cream in a coffee mug until it gets hot. If there's skin on top, just take it off, then pour over the bowl of chocolate.

Step three: Wait a few minutes and send a funny gif to your best friend.

Step four: Whisk it all together until smooth and creamy. Then dip in a spoon and enjoy.

You can also use this for-

drip cakes like my Donut Dream Cake

on top of ice cream sundaes

whipped on top of vanilla cupcakes

as a fudge layer at the bottom of ice cream pies

frosting for donuts

pick me up spoonfuls at the end of a long day

the list goes on...

Chocolate Ganache

Total time: 7 mins

Makes: Enough to drip one 8inch cake

  • 1 1/3 cups chocolate chips

  • 2/3 cups heavy whipping cream

  1. Pour the whipping cream into a mug and microwave for 45 seconds.

  2. Dump the chocolate chips into a medium size bowl, and pour the hot cream over top. Let it sit for 5 minutes.

  3. Whisk everything together until it's smooth and creamy. If the chocolate isn't fully melted, pop everything back into the microwave for 20 seconds and whisk again.

  4. The ganache is ready to drip!

  1. STORAGE: This keeps in the fridge for up to 2 weeks in an airtight container. To use for a drip (or ice cream sundaes), simply heat it up for 20-30 seconds and whisk until creamy again.

  2. TO MAKE GANACHE FROSTING: Put the ganache in an airtight container in the fridge until it gets hard. Then, take it out and transfer to a medium sized bowl. Using a hand held mixer, mix on medium speed until it's lighter in color and fluffy, the right consistency for piping.


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