For a thick glaze/ cake or pie filling:
- Use a 1:1 chocolate to cream ratio.
- Weigh equal amounts of cream and chocolate. For example, you may use 2 ounces of heavy whipping cream and 2 ounces of chocolate to make 4 ounces of ganache.
- If you plan to frost a cake with this ganache, allow it to cool and then whip with a paddle attachment until fluffy in the bowl of a stand mixer.
For truffle thick ganache:
- Use a 1:2 cream to chocolate ratio.
- Weigh out double the amount of chocolate to cream. For example, you might combine 2 ounces of cream and 4 ounces of chocolate to make 6 ounces of truffle thick ganache.
- If you plan to use this ganache to make truffles, chill the ganache until it is firm enough to scoop.
For a thin glaze/ whipped ganache:
- Use a 2:1 cream to chocolate ratio.
- Weigh out double the amount of cream than chocolate. For example, you might combine 4 ounces of cream and 2 ounces of chocolate to prepare 6 ounces of thin ganache.
- For whipped ganache, allow the cream to set out or chill in the fridge until slightly thickened and viscous. Place in the bowl of a stand mixer and use the whisk attachment to beat until light and fluffy. Be sure to not overbeat- you may make butter!