Chocolate Ganache. Let the chocolate thicken a bit before pouring, place your cake on a rack over parchment paper for easy clean up, and take your cake off the rack and put on to your serving plate before the ganache has set- otherwise it can attach to the rack and tear when you lift it off. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil.

Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring. This will create a firm-textured ganache that can hold its shape. Dip the truffles in an additional layer of coating chocolate, or simply roll in cocoa powder, sprinkles, or sugar. You can cook Chocolate Ganache using 2 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chocolate Ganache

1. You need 500 grams of Chocolate Chips.
2. Prepare 100 ml of All Purpose Cream.

Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread. Stirred until smooth, silky, and shiny, ganache is a staple in any baker's kitchen. It's not only easy and quick, it's uniquely versatile.

Chocolate Ganache instructions

1. It will be a lot easier if you're going to use a double boiler. Mix in your chocolate chips and all purpose cream..
2. Boil in low heat. Continue mixing and wait until the chocolate is completley melted..
3. Once the chocolate has completely melted. Use a hand mixer and mix with high speed..
4. Continue mixing until it forms firmly..
5. Put in a pipping bag and pipe with perfection!.

Stir the chocolate and cream together with a spoon until the two combine into a thick, luxurious chocolate ganache. It's now ready to be used for glazing cakes or dipping cookies. I first heard someone say "chocolate ganache" when I was a little girl, dining out with my family. The chocolate ganache that glazes your cakes and pastries is the same chocolate ganache that you roll into truffles, with one very important exception: the proportion of cream to chocolate. Glazes and icings will require a thinner consistency which translates to a higher percentage of cream.