Chocolate Ganache Recipe Get ingredients: 28 g (1/8 cup) butter (room temperature) 238 g (1 cup) heavy whipping cream (35-40% butter fat, any temperature) 454 g (1 2/3 cups) chocolate chips (semi-sweet or bittersweet, ~60-70% cacao) heat-proof bowl (glass or metal) saucepan spatula (small) plastic wrap Ensure the heat-proof bowl is completely dry. Add to heat-proof bowl: 454 g (1 2/3 cups) chocolate chips Add to saucepan: 238 g (1 cup) heavy whipping cream Place the saucepan on the stove. Set heat to medium-low. You do not need to stir. Heat the cream until bubbles start appearing around the edges of the saucepan. Keep an eye on the cream, because it will start to boil very soon after, and we don't want it to boil. If bubbles start appearing before the chocolate is ready, immediately remove the saucepan from the heat, set heat to low, wait for the stove to cool down, and then place the saucepan back on the heat. After the cream has reached the proper temperature, pour the cream over the chocolate. Shake the bowl slightly to ensure all the chocolate is covered by the cream. Let rest at room temperature. Do not stir. After 5 minutes, stir quickly in one direction using a heat-proof spatula, starting in the centre of the bowl, making tiny circles. Slowly start making bigger circles until the whole mixture has been incorporated and the mixture is smooth. If the mixture is too stiff, add up to 227 g (1 cup) more cream. If the mixture is too thin, add more melted chocolate. If the mixture is lumpy, put on low heat briefly, stirring constantly, until the lumps melt. Add to bowl: 28 g (1/8 cup) butter (chopped into about 4-8 pieces) Stir until completely melted. Cover the bowl with plastic wrap, with the wrap touching the chocolate to prevent a skin from forming. Chill the ganache in the fridge for at most 30 minutes. If making the ganache the night before, let the ganache sit overnight at room temperature.