- Category: Cake Basics
- 2 parts dark chocolate, preferably Belgium 50-60%
- 1 part cream
- Coarsely chop the chocolate and place in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
- Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
- Place water in a large saucepan on medium heat, and set the bowl of ganache over it. Stirring with a rubber spatula, continue to heat the ganache until it reaches 47°C / 116°F. Take the ganache off the heat, and pour into an airtight container. Allow to cool, preferably overnight before using.