Chocolate Ganache Chips

1. Melt Chocolate with Cream

Combine the heavy cream and chopped bittersweet chocolate in a medium heatproof bowl. Place the bowl over a saucepan with simmering water, using a heatproof spatula to gently stir the cream and chocolate together. Stir until the mixture is completely smooth and remove the bowl from the heat.

2. Spread Ganache for Freezing

Prepare a small baking sheet or pan by lining it with parchment paper. Spread the ganache onto the lined sheet, aiming for a uniform ¼-inch-thick layer. Place the sheet in the freezer for about an hour to solidify the ganache.

3. Chop Ganache into Chips

After an hour in the freezer, remove the pan and quickly chop the ganache into ¼-inch pieces using a sharp knife. Return the ganache pieces to the freezer for another 30 minutes to ensure they're fully set.

4. Store Ganache Chips

Once fully set, transfer the ganache chips to the refrigerator where they can be stored for up to 3 days.