Chocolate Ganache Recipe Get ingredients: 16 oz (1 2/3 cups) chocolate (semisweet or bittersweet, ~60-70% cacao) 8 oz (1 cup) heavy whipping cream (35-40% butter fat, any temperature) 1 oz (2 tbsp) tbsp butter (room temperature) pot small spatula heat-proof bowl (glass or metal) plastic wrap Using a serrated knife, chop into small pieces: (The pieces should be roughly equal in size to ensure they melt at the same rate.) 16 oz (1 2/3 cups) chocolate Ensure the heat-proof bowl is completely dry. Add the chocolate to the heat-proof bowl. Add to pot: 8 oz (1 cup) heavy whipping cream Place pot on the stove. Set the stove to medium-low heat. You do not need to stir the cream. Heat the cream until bubbles start appearing around the edges of the pot. 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 pot from the heat, set heat to low, wait for the stove to cool down, and then place the pot back on the heat. Once 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 sit. 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 8 oz (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: 1 oz (2 tbsp) butter (chopped into about 4-8 pieces) Stir until completely melted. Cover the bowl with plastic wrap. The plastic wrap should be touching the chocolate to prevent a film from forming on top. If using the ganache today to cover a cake: Place in the fridge for at most 30 minutes. If making the ganache the night before: Let sit overnight at room temperature.