You know that delicious silky layer of chocolate that coats many cakes and desserts? Well have you ever wondered how to make that? Today I am going to show you How to Make Chocolate Ganache!

It is much easier than you think and something I taught myself when I used to bake at the restaurant I work at. Learning how to make Chocolate Ganache is very easy and just takes 2 ingredients.

Chocolate chips and heavy whipping cream are combined to create the perfect chocolaty decadence that can be used for:

A drizzle over desserts, candies, or fruits
A filling in cupcakes or cakes
For truffles
And can even be whipped to use as a frosting!!

First you heat the heavy whipping cream just until BEFORE it boils. Next you pour over finely chopped semi sweet chocolate or fine quality chocolate chips.

Then wait a minute and you whisk until the chocolate is melted and smooth.

Then you can use right away as a topping, drizzle, or dip. If you let it sit at room temperature for a few hours it will be thicker if you wanted to use it as a filling in a cake or pipe onto cupcakes. And if you want to make truffles you just refrigerate it and then scoop and make into balls (**but use more chocolate to cream ratio)!

How to change the conisitancy

For a smooth glossy finish, use equal parts chocolate and cream

For a thicker coating or filling use more chocolate to cream ration.

What kind of chocolate can I use?

You can use bakers chocolate or any type chopped up into pieces. For easier use, I use chocolate chips. And YES white chocolate ,too!