(All images credit- Freepik)
The quality of chocolate is key to achieving a smooth, glossy ganache. Use high-quality chocolate with at least 60% cocoa for a rich, deep flavor.
Chop your chocolate into small pieces so that it melts evenly and quickly.
Heat heavy cream in a saucepan over medium heat until it starts to steam. Avoid boiling as it would affect the ganache's texture.
Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to soften the chocolate before stirring. Whisk it gently to achieve that smooth consistency.
This step is optional. If you want an extra glossy finish and rich flavor, add a small amount of unsalted butter to the ganache.
If you want to use the ganache for frosting, then cool your ganache at room temperature to thicken.
Once your ganache is ready, you can use it immediately to frost cakes, drizzle over pastries, or dip fruits.