Semi-sweet chocolate, choppedAbout 180g; chocolate chips can be substituted1 cup
Heavy creamFor classic ganache, ratio of chocolate to liquid is 2:1½ cup
Hot waterUsed for the water-based ganache version; hot coffee can be substituted for a mocha flavor½ cup
Steps
1
Chop the chocolate into small, even pieces so it melts uniformly, then place it in a medium bowl and set aside.
2
Heat the cream (or water) in a small saucepan over medium heat until steaming hot but not boiling; alternatively, microwave until very hot.
3
Pour the hot liquid over the chopped chocolate and let it sit for a few minutes so the residual heat melts the chocolate.
4
Gently stir with a spoon (rather than a whisk) to avoid incorporating air, until the mixture becomes silky and smooth; if making the water-based version with chocolate chips, whisk more vigorously to bring it together.
5
Adjust the ganache's thickness for your purpose: letting it cool thickens it, which is great for cake drips or truffles; if too thick, thin it with warm cream or melted butter; for truffles, chill the ganache, scoop it into balls, and coat with cocoa powder, crushed nuts, or powdered sugar.
6
Optionally mix in spices (like cinnamon, chili, or cardamom), vanilla, or liquor (like bourbon or rum) to add extra flavor.
7
The finished ganache can be covered and refrigerated for up to a week; gently rewarm before using.
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