Place chocolate in a food processor and process until it's finely chopped. Transfer to a mixing bowl. Set aside
Heat cream in a small saucepan until steaming but not boiling, stirring often.
Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth.
Wait until cool enough to handle but not hardened. Spoon, drizzle, dip, or fill a baggie and squeeze this simple ganache onto whatever tasty treat your heart desires.
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Notes
This recipe makes about 1.5 cups of ganache.
This recipe is naturally gluten free and vegetarian.
Use high quality chocolate. The best ganache needs the best chocolate. Low quality chocolate, like chocolate chips can.
Make sure cream is hot enough. The chocolate won't fully melt in cream that is not hot, and it's difficult to go back and fix it.
Make sure chocolate is chopped finely. Process it lightly to be safe. Chocolate may not melt if it is cut into too large of pieces.
Don't boil the cream, or it will separate and curdle and you'll have to start over.
Help! My chocolate seized! Unfortunately, if your chocolate seized, you'll have to toss it and start over. The most likely reason for chocolate seizing in ganache is if you got water into the mixture. Even a drop of water will make chocolate get hard and seize up.
Do I have to use heavy cream? Yes. Except for the dairy free option (below), ganache needs cream, which should not be substituted for milk or half-and-half.
To make it dairy free, use coconut cream instead of heavy cream. Use full-fat canned coconut milk, and just use the solidified "cream" part. You may need more than one can. Save the milk in a covered container for other dishes.
Storage: Cover tightly and store ganache in the refrigerator for up to 5 days.
Freezer Directions: Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator.