1 ½cups(9 oz or 255 g) high quality semisweet chocolate, (chocolate chips or evenly chopped Baker's Chocolate)
Instructions
Place semisweet chocolate in a glass bowl. Make sure you are using high quality chocolate such as Ghirardelli.
Heat heavy cream: Place heavy cream in a small saucepan over low heat. Bring to a simmer, then immediately pour heavy cream over semisweet chocolate. Do not stir. Let the mixture sit for 10 minutes.
Stir ganache: Use a silicone spatula to stir the heavy cream and chocolate together. Stir until smooth. Ganache can be used immediately if you desire a thinner consistency. For a thicker consistency, let ganache come to room temperature, about 1 to 2 hours.
Notes
Chocolate: Use a high quality semisweet chocolate such as Ghirardelli, Guittard or Baker's chocolate. If using Baker's chocolate, be sure to chop the bars into equally sized pieces.Store chocolate ganache in an airtight container at room temperature for 2 days or in the refrigerator for 2 weeks. Bring to room temperature before using.Freeze chocolate ganache in an airtight container for up to 1 month. Defrost in the refrigerator before bringing to room temperature.Nondairy chocolate ganache: Use full fat coconut cream or full fat oat milk (same quantity of 1 cup or 8 ounces).