Use ganache to cover your cake like a chocolate bar. Ganache provides a firm chocolate finish and is prefect to give you a solid foundation for fondant cakes. This recipe is for dark chocolate ganache.
One batch yields about 4 cups.
- 1 cup + 2 tbsp Heavy whipping cream (or 10 ounces)
- 20 oz Chocolate wafers, Candy melts, Chocolate chips
Place chocolate chips in microwave safe bowl, preferrable non-glass (glass tends to hold a lot of heat and may over-heat chocolate)
Add the heavy whipping cream to the chocolate
Heat in the microwave in 20-30 second intervals. After each interval, remove and stir thoroughly, to distribute the heat. Continue until all chocolate and cream is completely dissolve and is in a smooth and creamy consistency. This can take as little as 3-4 heating intervals. Take your time in-between stirs to avoid overheating.
Let the ganache sit at room temperature for approximately 2-3 hours or refrigerate for about one hour. This cooling process allows your chocolate to firm into a peanut butter consistency, making it ready for use.
To use, bring your ganache to room temperature, heating in small 5 second bursts in the microwave if needed
For white chocolate ganace, use the same process, however, use 30 ounces of white chocolate chips, and 10 ounces of heavy whipping cream (3:1 ratio).
Note: With ganance, typically , andy chocolate wafer, chocolate chips, or candy melts can be used.