Cream For Ganache. Place chocolate chips in a small bowl. Chocolate ganache pronounced geh- N ahsh is a basic pastry component made up of only two ingredients.
For a pourable ganache cool stirring occasionally until mixture reaches 85-90 and is slightly thickened about 40 minutes. For bittersweet or semisweet chocolate ganache make ganache from 2 parts cream 3 parts chocolate by weight. With ganache we like to use ounces as our unit of measurement for both the chocolate and the cream.
For a pourable ganache cool stirring occasionally until mixture reaches 85-90 and is slightly thickened about 40 minutes.
Sometimes other flavorings are added. A basic chocolate ganache is made by heating up cream and pouring it over chocolate. For a pourable ganache cool stirring occasionally until mixture reaches 85-90 and is slightly thickened about 40 minutes. Stir the chocolate and cream together with a spoon until the two combine into a thick luxurious chocolate ganache.