Microwaveable Chocolate Ganache
- Reviews 1
Ready In: 4 mins
Yields: 1 cup
Ingredients
- 6 ounces semisweet chocolate, chopped or 6 ounces chocolate chips
- 4 ounces heavy cream
- 1 tablespoon flavoring (to taste)
Directions
- Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it.
- Pour cream over top.
- Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
- Add flavorings if desired.
- Cool to desired consistency.
- Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.
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