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.
One batch yields about 4 cups.
- 1 cup + 2 tbsp Heavy whipping cream
- 20 oz 60% Cacao chocolate chip Note: The package should say 60% or more – this is a must!
Place chocolate chips in microwave safe bowl.
Add all heaving whipping cream (1 cup plus 2 tablespoons) to the chocolate.
Heat in the microwave in 20-30 second intervals. After each interval, remove and stir well to distribute the heat. Continue until all chocolate and cream is completely dissolve into a ganache consistency. This can take as little as 2-3 heating intervals.
Let the ganache sit at room temperature overnight OR refrigerate uncovered for about one hour. This cooling process allows your chocolate to firm and makes it ready to use.
Bring your ganache to room temperature and slightly heat as needed before use. Heat in the microwave in 5-10 second bursts.