Chocolate Ganche 1:1- 1 part chocolate to 1 part cream will make a Pourable Glaze. 2:1-2 Parts chocolate to 1 part cream will make a pourable ganache which will work for trifles or cake fillings but not frosting. 3:1-3 parts chocolate to 1 part cream will make a frosting for cakes.You can whip this up too for a lighter texture. 4:1-4 parts chocolate to 1 part cream will make pliable candy.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Chop your Chocolate well.If there are big pieces in it the chocolate might not melt in the cream.
The ganache may seem runny when just made.Once you refrigerate it, it will set more.