STEP 3: Add Chocolate. Add chocolate and let the mixture stand for 3 minutes without stirring. This allows the heat of the cream to soften the chocolate while bringing down the temperature of the cream. If you are over eager and whisk too soon, the heavy cream will be too hot and result in a gritty texture.
Heat the heavy whipping cream. Finely chop the chocolate and place it in a heatproof bowl. Bring the heavy whipping cream to a simmer. Melt the chocolate. Pour the heavy whipping cream over the chocolate. Let sit for 5 minutes then whisk together in one direction until smooth.
Instructions. In a microwave safe bowl, pour in chocolate chips and whipping cream. Heat in 30 second bursts in the microwave, stirring well between heatings. (Should only take about 60-90 seconds) Once melted and smooth and thoroughly combined, place in butter and stir until melted and smooth.
In a medium glass bowl (or small saucepan), bring cream and sugar just to a boil (in the microwave or on the stove). Then remove from heat and add the chocolate. Let it sit for about 1 minute, then whisk together until smooth. Then stir in the butter until melted. Dip the tops of the cupcakes into the warm ganache.
Method. Tip the chocolate and butter into a bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for
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how to make ganache thicker
