Learn how to make this delicious chocolate ganache. This ganache recipe can be used in a large variety of desserts to give it that final touch of flavor
In a saucepan, bring 1 1/4 cups of heavy cream to a slight boil/simmer then pour it right over the chocolate chips making sure that all the chocolate is fully submerged in the hot cream. Then use a whisk to mix it together until it's fully emulsified.
Once the heavy cream is mixed in well, add 4 Tbsp melted unsalted butter.
Once the butter is melted, mix in 4 Tbsp honey. If you end up with small bits of chocolate, strain the chocolate through a mesh sieve to ensure a smooth ganache.
Use the ganache for coating cakes or as chocolate fondue and dip fruits in it.
Notes
Use good quality chocolate- For the best ganache, use a pure baking chocolate bar or high-quality chocolate chips. Baker and Ghirardelli are good brands for this.
Chop your chocolate with a serrated knife- If you have to chop up a chocolate bar or larger chocolate chips, use a serrate knife as it chips away at the hard chocolate better than a smooth blade.
Submerge the chocolate- If your chocolate pieces or chips are small enough, they should melt right away once you submerge them in the hot cream. This means less stirring and a smoother consistency.
Repurpose your leftover ganache- Whip it into frosting, add milk and make some hot chocolate, or spread it on top of homemade brownies. Chocolate ganache never goes to waste!