Simple Ganache

1. Prepare the Chocolate

Begin by chopping your chocolate into small, even pieces. This helps it melt more smoothly and evenly when you combine it with the cream. Place the chopped chocolate into a heatproof bowl and set it aside.

2. Heat the Cream

Pour the cream into a saucepan and gently heat it over medium heat. Keep an eye on it, as you want it to reach just the right temperature. The cream should be hot and simmering, but not boiling. This gentle heating ensures the cream’s heat softens the chocolate without overheating it, which helps maintain a smooth texture in your ganache.

3. Combine the Ingredients

Once the cream is ready, pour it over the chocolate in the bowl. Let the mixture sit undisturbed for about a minute. This resting time allows the heat from the cream to soften the chocolate, which will make it easier to mix into a smooth, cohesive blend.

4. Stir Until Smooth

With a spatula, gently stir the chocolate and cream together. You’re aiming for a glossy, homogenous mixture. By stirring gently, you distribute the heat evenly, helping the chocolate and cream to emulsify beautifully. You'll know it's ready when the ganache is smooth and shiny.

5. Cool the Ganache

Allow the ganache to cool to your desired consistency. If you're using it as a filling, you might want it a bit thicker, while a topping might be slightly more fluid.