- Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
Step 3: Combine the Ingredients
- Pour Over Chocolate:
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 2-3 minutes to allow the chocolate to soften.
- Stir Gently:
- Using a spatula or whisk, gently stir the mixture from the center outwards until the chocolate is completely melted and the ganache is smooth and shiny. If desired, stir in the butter at this stage for added richness.
Step 4: Use or Store
- Adjust Consistency:
- Depending on how you plan to use the ganache, you can adjust its consistency:
- For pouring over cakes or pastries: Use it warm or let it cool slightly to thicken but still pourable.
- For spreading on cakes or cupcakes: Let it cool at room temperature until it reaches a spreadable consistency.
- For truffles or filling: Refrigerate until firm enough to scoop and roll into balls.
- Depending on how you plan to use the ganache, you can adjust its consistency:
- Store:
- Store any leftover ganache in an airtight container in the refrigerator for up to 1 week. Reheat gently in the microwave or over a double boiler to soften before using.
Tips and Variations
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