Ingredients:

  • 8 ounces (225g) high-quality dark chocolate, finely chopped (60-70% cacao recommended)
  • 1 cup (240ml) heavy cream (double cream in the UK), minimum 36% milk fat

Instructions:

  1. Finely chop the chocolate and place it in a heat-safe bowl. This helps it melt evenly.
  2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
  3. Immediately pour the hot cream over the chopped chocolate.
  4. Let the mixture sit undisturbed for 1 minute. This allows the heat to start melting the chocolate.
  5. Gently whisk the mixture, starting from the center, until the chocolate is completely melted and the ganache is smooth and glossy.
  6. For a thicker ganache (for frosting or piping), cover and refrigerate for at least 30 minutes, or until it reaches your desired consistency. For pouring, use immediately or while slightly warm.