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| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 3 pounds chocolate (I use Guittard dark chocolate a'peels)
- 1 pound heavy whipping cream
- 1 splash vanilla (optional)
Ingredients
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Instructions
- Place all ingredients in a glass bowl
- Set bowl on top of saucepan with an inch or so of simmering water
- Stir ganache gently until chocolate is completely melted and ganache is silky smooth
- Use immediately for a chocolate drip cake or let cool until the same consistency as peanut butter for coating a cake for fondant
- Double wrap leftovers in plastic wrap and store in the refrigerator
Recipe Notes
This is my favorite chocolate to cream ratio for coating a cake. Using a double boiler method makes the ganache turn out perfectly every time. Leftovers can be softened for coating another cake by using 5-10 second bursts in the microwave.
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