Chocolate ganache may have a fancy name, but it’s really nothing fancy at all. It’s quite simple- a two ingredient affair, and more forgiving than melting chocolate on the stove, since there’s no risk of burning the chocolate. You can change these basic proportions if you want a thicker or thinner chocolate sauce. If you don’t like what you see, add a little more cream or some more chocolate. If the chocolate refuses to melt all the way, put the pan over low heat and stir for a minute. Ganache following these proportions will harden as it cools, making it an ideal middle layer for cakes. It’s also tasty poured on brownies!
Ingredients
- 1/2 cup manufacturing or heavy cream
- 1 cup chocolate chips
Instructions
- Pour the cream into a small saucepan. Place over low flame, and heat until it almost boils.
- Remove from heat, and add chocolate chips. Stir until melted.
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