Chocolate Ganache for Truffles, Fillings, Frostings, Glazes, Fondue, Etc...

Step 1

Chop your chocolate into small pieces and place in a bowl.

Step 2

Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively you can heat the cream in the microwave.

Step 3

Pour the hot cream over the chopped chocolate and let stand for about 3 minutes. Add your salt into the bowl at this point if using.

Step 4

Put your whisk into the center of the chocolate/cream mixture and begin whisking in small circles going in one direction and slowly moving outward in bigger circles until the mixture is smooth.

Step 5

Serve hot if using as for fondue, a chocolate fountain, or sipping chocolate. If using for a glaze or for stiff piping work, allow to cool for about 10 minutes before pouring. If using as a frosting, allow to cool at room temperature for about 4 hours and up to overnight. If making truffles, place the ganache in the refrigerator uncovered until the mixture becomes solid, about 1 hour, before scooping and shaping.