Ingredients
Scale
- 2 C Milk Chocolate, chopped
- 2 C Heavy Cream
Instructions
- Heat the Cream In a small saucepan, heat the heavy cream over medium heat just until it starts to simmer — bubbles should form around the edges, but don’t let it boil.
- Pour Over Chocolate. Place the chopped chocolate (or chips) in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes.
- Stir Until Smooth. After the chocolate has softened, stir gently (start from the center and work your way out) until the mixture is smooth, glossy, and fully combined.
- Let It Set or Use Immediately. To let it set, place plastic wrap over the ganache, allow the wrap to touch the surface of the ganache.
- For pourable ganache (for glazing cakes or dipping): Let it cool slightly (5–10 minutes).
- For spreadable ganache (like frosting): Let it cool at room temp or refrigerate for about 30–45 minutes, stirring occasionally until it thickens to your liking.
- For whipped ganache (light and fluffy): Chill until firm, then whip with a mixer until soft peaks form.
- Prep Time: 10
- Category: Dessert
- Cuisine: American