Mili's Thick Firm-Setting Chocolate Ganache
Use this thick version of chocolate ganache that sets-firm for filling cookies/desserts, or for sealing/crumb-coating cakes.Any leftover ganache can be placed into a sealed container and refrigerated for up to a month. Cold ganache will harden. It can be slowly reheated to bring it back to the flow you want.
Ingredients
- 1 cup heavy whipping cream For vegan, try a non-dairy milk that has approximately the same fat percentage as the dairy version.
- 2 1/2 cups chocolate chips This ratio is only for real chocolate - not white chocolate. I tend to use a combination of dark and semi sweet chips, that do not have soy additives.
Instructions
- Place chocolate chips in a large bowl.
- In a saucepan, heat one cup of heavy whipping cream, at medium heat, until you see bubbles along the edge of the cream.
- Remove heavy cream from heat, and pour strait onto the top of the chocolate chips. Allow to sit untouched for 30 to 60 seconds.
- Whisk by hand constantly, until the chocolate has melted and you have a smooth ganache. This process will take no more than two minutes.
- Allow it to cool a bit by placing plastic wrap over the top and having it out at room temperature. In an hour or so - once whatever you have baked has completely cooled, you'll be ready to work with it with a piping bag.
- Allow it to come to room temperature before storing in the refrigerator. For up to 5 days, you can spoon amounts into a glass bowl and re-heat when you want to use it for topping ice cream or piping as filling into more desserts.