This easy dark chocolate ganache recipe is made with just 2 ingredients that can be poured as a mirror glaze, whipped into a light frosting, or be used to pipe decorations and fill cakes. The options are endless!
Heat heavy cream in a small saucepan or in a microwave safe container until steaming. Pour cream over chocolate chips in a small bowl. Cover with a plate for 2-3 minutes to contain the heat and allow the chocolate chips to soften.
Whisk until the mixture forms a smooth, glossy ganache.
Pour ganache over the top cakes and use an offset spatula to smooth the ganache down and around the sides. You can also spoon the ganache over cupcakes or into a tart. It can be thick and the start of a tart or pour a thin layer under or over another type of filling. Cool ganache completely and then whip with a hand mixer or standing mixer to make a whipped ganache frosting. The options are endless.
Notes
Storage:Cover with plastic wrap and store in the refrigerator for up to 7 days. Freeze for up to 3 months.If the cream is not steaming (not warm enough) and the chocolate chips do not melt all of the way, you can place the bowl in the microwave for 30 seconds at a time and then try whisking again.Ganache can be made with semi-sweet chocolate chips, milk chocolate chips, and/or chopped chocolate. I like to use Ghiradelli dark chocolate bars (you will need 3 - 4 oz. bars). Chop finely and place the chocolate in a bowl and then cover with the steamed milk.