Heavy Cream Ganache. Melt your butter in a small saucepan over medium heat and then add in your cream. This soft ganache can also be whipped to make a whipped ganache frosting.
Let stand for 1. If you ever want to jazz up a dessert with a layer of decadent chocolate ganache but you dont have heavy whipping cream in the fridge dont panic. Ganache is strictly chocolate that is melted and thinned out with cream.
When chilled its consistency may be firm and nearly chewy.
The higher-fat cream you use the richer your ganache. Salt is optional but rounds out the flavor of the ganache and is highly recommended. I am so happy to finally add this recipe to my growing collection of Frostings and Fillings. Heat heavy cream in a saucepan over medium high heat and bring to a scalding temperature which is 180ºF.