Whether you want to dip, glaze, fill or decorate, chocolate chip ganache is the perfect solution. Follow these step-by-step recipe instructions to create either soft or hard ganache. Soft ganache is just right as a cake filling, while hard ganache makes a perfect dip, glaze or truffle filling.
(2 parts chocolate to 1 part heavy cream by weight)
Heat cream to a boil; remove from heat. Pour over chocolate. Allow to stand several minutes. Stir until chocolate is melted. Can be used immediately or refrigerated for later use. Can be thinned with milk. Use as a glaze for cakes or filling for truffles.
(2 parts heavy cream to 1 part chocolate by weight)
Ganache can be used for glazing, filling in, and decorating cakes and pastries. Ganache also makes a delicious center in chocolates. The consistency of the ganache determines how it is used. This consistency is determined by the ratio of chocolate to cream.
Chocolate Whipped Cream:
(1 part soft ganache to 1 part heavy cream)
Combine softened ganache and heavy cream. Whip until soft peaks form.
You are working with weight and not volume meaurements for this recipe: 1 cup chocolate chips weighs 6-oz.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.