Yum! One of my all time favorite recipes! Why? Because it's sooooooo delicious AND one of the easiest icings anyone can make! It can also double as the base for truffles when rolled into a ball. Just roll in cocoa powder, powdered icing sugar, crushed nuts, or coat in a hardening chocolate! You can use white chocolate for a white chocolate ganache or even butterscotch! Any chocolate or chocolate chips will do! The one I'm making today is a mix of milk chocolate and semi-sweet chocolate chips. You can use all milk chocolate or all semi-sweet depending on your taste, and what you'll be using it for. Let's get started!
Here's what you'll need.
- 24 ounces of chocolate or chocolate chips
- 1 1/2 cups (12 ounces) of heavy whipping cream
And that's it!
It's better to weigh out the cream and chocolate with a kitchen scale, just to make sure you have the correct amount. Next what you need to do is heat the cream. It can be done on the stove, but it has to be stirred constantly so it doesn't scald. I reccommend heating it in the microwave, it's just easier. Heat the cream, by itself, for about 2 minutes. Once you take it out of the microwave, pour in the chocolate. Make sure all of the chocolate is covered with cream, and then let it sit for a minute or so to heat up the chocolate.
After it sits for a minute, use a whisk to gently stir the chips around. The more you stir, the more chocolatey it will become.
If you find somewhere along the way, your chocolate isn't melting quite enough, just put the whole bowl back in the microwave for 30 seconds and stir some more. Once or twice should do the trick.
Then suddenly... Bam!
We have chocolate ganache! At this stage it's a bit more of a chocolate sauce, equally delicious, but not quite what I'm looking for right now.
How do we fix this? By letting it set up in the fridge for a few hours. Once it has hardened up you can use it to ice a cake, pipe it like regular buttercream or roll it onto balls for truffles! Yummy!
Here's how it looks after being chilled for about 2 hours.