1cupchocolate chipsor 6 oz chopped premium chocolate bar (170g)
½cupheavy whipping cream(118ml)
Saucepan Method (my preferred method):
Combine chocolate chips and heavy cream in small saucepan over low heat. Use a whisk to stir frequently until chocolate is completely melted and mixture is smooth.
Remove from heat and use as desired!
Place chocolate chips or chopped chocolate in a medium-sized heatproof bowl and set aside.
Pour heavy cream into saucepan and heat over medium/low heat until cream comes to a simmer.
Once simmering, pour cream over chocolate but do not stir. Cover with foil or plastic wrap and let sit undisturbed for 5 minutes. Once 5 minutes has passed, remove foil and use a whisk to slowly stir from the center until mixture is completely melted and smooth (this may take a minute and the mixture may look separated and piece-y at first).
Use as desired!
Keep in mind that ganache will be very thin while still hot. Let it cool for at least 10-15 minutes or until desired thickness is reached before pouring over your cake etc.