Today I’m showing you how to make the most amazing two ingredient chocolate ganache (which is a fancy way of saying “utterly delicious chocolate frosting that will make you want to dive into the bowl and not stop eating till theres not a drop left…”). I take no responsibility for how much of this you eat in one sitting? Check out a few of my recipes featuring my famous ganache! Donut Drip Cake, Surprise Inside Rainbow Heart Cake, and Chocolate Raspberry Tart just to name a few!

The BEST thing about this recipe is that the exact same recipe can be done 3 different ways – Poured, Whipped or Spread and in this video, I show you all 3 techniques. Dark chocolate is by far the easiest to work with, next being milk chocolate, and then finally white chocolate is the most difficult. I have all of the quantities listed below! Really make sure that whenever you cover your ganache that the plastic wrap is touching the chocolate. It prevents the chocolate from getting crusty and gross!

Instructions:

#1 Microwave

Combine chocolate and cream in a heatproof bowl.
Microwave on high for 1 minute intervals, stirring for 2 minutes in between.
This should take 2-3 minutes max.
Stir until there are no lumps.

#2: Stovetop

Bring your cream to a rolling boil (this just means a boil with bubble all over the surface, to just around the outside edges).
Turn off the heat and add the chocolate to the saucepan.
Stir until there are no lumps.

Pouring

Pour your cream straight over the bowl of chocolates.
Microwave for 1 minute intervals, stirring in between. This should take about 2-3 minutes.
Stir thoroughly for another 2 minutes so that it’s blended well. Don’t stir too vigorously.
Pour over the tops of cakes, cupcakes, or fruit!

Whipped

Pour your cream straight over the bowl of chocolates.
Microwave for 1 minute intervals, stirring in between. This should take about 2-3 minutes.
Stir thoroughly for another 2 minutes so that it’s blended well. Don’t stir too vigorously.
Let stand for four hours at room temperature with plastic wrap touching the ganache.
Use an electric mixer and beat for about 5 minutes. The ganache should become lighter in color and begin to form peaks. Do not over whip and split the cream.
Let the ganache sit for another 1-2 hours covered with plastic wrap (make sure that the plastic wrap is pressed directly onto the ganache).
Place in a piping bag to pipe on cakes and cupcakes!

Spreading

Pour your cream straight over the bowl of chocolates.
Microwave for 1 minute intervals, stirring in between. This should take about 2-3 minutes.
Stir thoroughly for another 2 minutes so that it’s blended well. Don’t stir too vigorously.
Let ganache stand at room temperature and covered with plastic wrap for 12-15 hours.
Spread on cakes before laying over fondant.

Tips:

Cover your ganache with plastic wrap and make sure the wrap touches the surface of the chocolate
Don’t be afraid to dip marshmallows and strawberries into freshly warmed ganache – its delicious
1 heaped tablespoon of room temp ganache folded into 1 cup of whipped cream makes and amazing chocolate mousse

-For the printable recipe click here: http://bit.ly/Ganache3Ways

What You’ll Need:

Dark Chocolate Ganache:

600g / 21oz Dark chocolate

300ml/g / 10.5oz whipping cream (35% milk fat)

Milk Chocolate Ganache:

650g / 23oz Milk Chocolate

300ml/g / 10.5oz whipping cream (35% milk fat)

White Chocolate Ganache Recipe:

700g / 25oz White Chocolate

300ml/g / 10.5oz whipping cream (35% milk fat)

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