Ganache With Chocolate Chips. For a pourable ganache cool stirring occasionally until mixture reaches 85-90 and is slightly thickened about 40. Since its made with only two ingredients its so easy to whip up any time.
Chocolate ganache is a combination of chocolate and heavy cream. Stir until it turns dark and creamy. For spreadable ganache chill stirring.
Warm cream in a small saucepan until it just begins to bubble around the edges do not let it boil.
Pour over chopped chocolate. Leave this aside for 3-4 minsNow using a whisk mix this slowly so that the chocolate melts. Purists will insist that ganache made with anything other than chocolate no butterscotch no white chocolate isnt ganache. Pour over cake or what ever you are using it for spoon leftovers into your mouth.