Ingredients
Method
- Measure out chips into small mixing bowl
- Heat the cream in a sauce pan until it just starts to simmer--bubbles should be just beginning to form at the edges of the pan.
- Pour the cream over the chips. DO NOT STIR YET. If needed, you can shake the bowl to be sure the cream covers all the chips.
- Cover the bowl with a plate and WAIT FIVE MINUTES. Time how long you wait. Too long or too short and the ganache will fail.
- After five minutes, remove the plate and, starting in the middle, beging stirring the cream and chips mixture. At first it will be a kind of thin, milk chocolate, but it quickly begins to assume a darker color and a thicker texture. Continue mixing until there are no light swirls left.
- WAIT ANOTHER FIFTEEN MINUTES before using. It takes a bit for it to thicken up. Fifteen minutes is just right for the desert in this blog. Waiting longer gives a thicker ganache, which would be fine for this dessert, too, but waiting thirty minutes or longer might make it harder to get a glossy shine to the finished product.
Notes
This recipe is from Natasha's Kitchen, where you can find more notes and uses for your ganache.