Cream For Chocolate Ganache. 12 one part chocolate to two parts cream. Break the chocolate into small pieces and heat the cream to below boiling point.
Pour cream over chocolate in the bowl. Semi-sweet chocolate is whats traditionally used to make ganache but you can use milk chocolate or 60-70 dark chocolate if you wish. Now that you have the basics down you can play around with the ratios of cream to chocolate to make all sorts of things.
Chocolate Ganache Proportions.
Break the chocolate into small pieces and heat the cream to below boiling point. Purists will insist that ganache made with anything other than chocolate no butterscotch no white chocolate isnt ganache. The combination of cream and chocolate creates a very rich and intensely chocolate mixture. Heat heavy cream 12 cup until almost boiling youll see small bubbles on the surface.