Ganache can be stored covered in the refrigerator for up to 1 week. To soften it, allow it to come to room temperature or heat it in short bursts in the microwave until your desired consistency is reached.
Ingredients
Method
- Prepare chocolate: Place chocolate chips (or chopped up into chip size) into a heat proof bowl.
- Heat Cream: put heavy cream in a saucepan over medium heat and bring to a simmer (do not boil). Or you can heat carefully in the microwave until it just starts to bubble. Again, don’t le it boil.
- Pour Cream: once the cream is very hot, pour over the bowl of chocolate and let it sit for a few minutes. Less than 6oz batch at 3 minutes, larger batches at 5 minutes. This allows the hot cream to melt the chocolate fully and cool a bit. If you whisk too early, you get gritty ganache.
- Whisk mixture: Start slow by putting you whisk in the enter and make slow small circles. As you feel the chocolate give, make bigger circles maintaining a smooth, slow speed. The mixture will begin to really blend together. Then it will get glossy and thicken up like pudding.
- Pipe Warm: this ganache will be pipeable while it is still warm. Otherwise it will set up quite thick. If it sets too quickly, you can pop it in the microwave for a few seconds to heat back up.