Chocolate Ganache

Recipe View Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View Place the finely chopped chocolate in a heat-safe medium mixing bowl. Ensure the bowl is dry to prevent seizing. (2 minutes)

Recipe View In a small, heavy-bottomed saucepan, heat the heavy cream over medium heat. Watch closely as it approaches a simmer. (5-7 minutes)

Recipe View As soon as the cream reaches a gentle boil (small bubbles forming around the edges), immediately remove it from the heat and pour it over the chocolate in the mixing bowl. (1 minute)

Recipe View Let the mixture stand for 1 minute to allow the heat from the cream to begin melting the chocolate. (1 minute)

Recipe View Using a whisk, gently begin stirring from the center, gradually working outward. Continue whisking until the chocolate is completely melted and the ganache is smooth and glossy. If using, stir in the dark rum. (3-5 minutes)

Recipe View For a cake glaze: Allow the ganache to cool slightly (5-10 minutes) until it reaches a pourable consistency. Pour over your cake, starting at the center and working outward. (5 minutes)

Recipe View For a fluffy frosting or filling: Let the ganache cool completely, either at room temperature (1-2 hours) or in the refrigerator (30-60 minutes), until it reaches a thick, spreadable consistency. Then, using an electric mixer, whip the ganache on medium speed until it becomes light and fluffy. (5-7 minutes)