Prep 3 mins
Cook 7 mins
I love chocolate, so i put this on everything. If you use less heavy cream, then u can use this as a frosting for cakes or brownies.
- place a small pot on medium heat and add heavy cream. Bring to a low boil.
- Pour over chocolate chips and mix until thoroughly melted.
- Add in butter and vanilla extract.
DD here, and I hate to be a Simon. But this recipe is just too thin. I practically froze it, and was very patient, but I couldn't get it past the soup stage. I see you have commented that you should use less cream if you want it to be like frosting... however, ganache, in it's normal state SHOULD be like frosting, sooo... kind of a fail there. Despite that, it tastes pretty good. I'll probably jar it and use it as chocolate syrup.
This was a really nice ganache, very smooth and glossy, and it coated my cake beautifully. I substituted about 1 T of flavored liquor (amaretto in my case) for some of the cream and it still turned out great (although I'll probably use more next time to achieve a stronger flavor). This probably goes without saying, but I'd recommend stirring it for a while to cool, so that it thickens a bit before drizzling.