You’ll notice that I didn’t list any actual measurements. That’s because this recipe is based entirely on approximation. I’ve found that any time I’ve tried to actually measure out the ingredients for ganache, it doesn’t seem to work. By simply eyeballing the ingredients, it turns out perfectly every time. If you want the ganache to be thinner, like a chocolate syrup, add more whipping cream. If you want this thicker, like for truffles, simply add less whipping cream. It’s not rocket science… thank goodness!
To give you an idea of how many chocolate chips to start out with… the amount of chocolate chips will determine approximately how much ganache you’ll have. If you use 1 cup chocolate chips, you’ll have a little more than a cup of ganache.
- Semi-sweet Chocolate Chips
- Heavy Whipping Cream
- Pour chocolate chips into a microwave safe bowl. Leave at least an inch of space from the top of the chips to the top of the bowl (otherwise you'll slosh out of the bowl when it comes time to whisk).
- Pour whipping cream over the chocolate chips until it's just level with the chocolate chips (but make sure you can still see the chocolate chips-- as in: don't completely cover the chocolate chips with the whipping cream).
- Microwave for 1 minute. Remove and whisk until smooth (it may take a minute or two, and at first it might look like it's not going to come together. Just keep whisking!)
- Pour over ice cream, cake, brownies, etc while warm. OR refrigerate until firm and scoop out to make truffles. OR whisk at room temperature to make a frosting.