I recommend using good-quality semi-sweet chocolate chips. It’s important to use good-quality chocolate so that it will melt nicely. However, dark or bittersweet chocolate would also work.
Ganache is made from chocolate and cream. It is soft and spreadable, and it’s commonly used as a topping or filling.
Frosting can be made from any number of ingredients. For example, in the United States, frosting is commonly made from butter and powdered sugar. It is also used as a topping or a filling. Frosting can be softer and spreadable or stiffer and pipeable.
You can! Simply spread it onto a cake or cupcakes for a rich and delicious chocolate ganache frosting. Drizzling or spreading ganache over a bundt cake is one way to dress up the cake. It can also be used a filling for cookie sandwiches.
Once the ganache has cooled, use a hand mixer or stand mixer to whip it on medium until light and fluffy. It should take about 3-4 minutes.
You can! Once the ganache has cooled, chill it until it reaches the desired consistency. Then, simply pipe the chilled ganache. This works well for simple piping.
No, it doesn’t harden. Ganache will set up as it cools, but it won’t harden the way that a candy coating like almond bark will.
You can! Simply use more chocolate to make a thicker ganache.
You can! Add additional cream to thin the ganache out and make it more of a glaze.
Sure! Simply stir in 1/4-1/2 teaspoon of flavoring or extract, like vanilla extract or peppermint extract, in step 7.