How To Make Chocolate Ganache, Two Methods

I made chocolate ganache to fill the Orchard wedding cake. The couple wanted something rich and dark, so we went rich and dark wit it.

Ganache is so versatile. You can use it to frost cake, fill cake, dip strawberries FIND MORE You get major points for making it because it is melted chocolate, which everyone knows is super romantic at all times. I would think it was romantic even if I was face first in ganache on Wipeout. Ah, Wipeout. What a quality show. It’s all the best parts of America’s Funniest Home Videos without any of the flying cats.

Bonus, making it is real simple.

Method 1:

Take 24 oz chocolate chips and combine with 4 cups heavy cream in a saucepan. Stir constantly over low heat until chocolate is melted and mixture is thickened. It should take a half hour or more, maybe. If I forget to take out the cream from the fridge beforehand like I forget to take out butter, it takes longer.

I usually fake stir constantly and stir it every three minutes. I do chores in between, or if I’m feeling less Golden era, I’ll check my facebook or make myself a sandwich. Feel free to not stir it constantly.

Here is how it looks at its different stages:

A few minutes in.

A few more minutes.

Finish! (To be said with the voice of Peach in Mario Party.)

Method 2, which is actually a bit simpler, goes like this:

Place chocolate chips in a bowl. In a saucepan, scald the heavy cream. (Scalding means making it hot enough that it is just about to boil. Don’t let it boil though. That leads to bad things. Your caramels will fail. I know about caramels and failing.) Then, pour the heavy cream over the chocolate and let stand for five minutes or so. Stir the mixture together until smooth.

Please enjoy the easiest, most romantic, most versatile dessert ingredient on the planet,


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