Chocolate Ganache

In chocolate ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream.

Ingredients:

4 ounces semisweet or bittersweet chocolate, chopped (I used the semisweet chocolate chips)
1/2 cup heavy cream
1 tablespoons unsalted butter, at room temperature and cut into cubes

Steps:

1. Place chopped chocolate in a medium heatproof bowl; set aside.

2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.

3. Add butter and stir until smooth. Let cool slightly before using. You can also chill in the refrigerator until thickened but still spreadable, about 30 minutes.

Notes:

When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.