Step 1 – Chopping Chocolate. The same as before: In order for your chocolate to melt at an even rate, you will want to chop it evenly on an available cutting board. Don’t get over-excited while chopping up your chocolate; if the pieces are too coarse or too fine, then the chocolate won’t melt as evenly.
Instructions. In a small saucepan, bring cream to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat; whisk in chocolate until smooth and shiny. Cool to room temperature. Store at room temperature for up to 2 days, or in the refrigerator for up to 3 weeks.
Make ganache-heat cream and espresso in a saucepan until it just comes to a simmer. Add the dark chocolate and whisk until smooth and glossy. Add the dark chocolate and whisk until smooth and glossy. Transfer to a bowl and let it cool for about 10 minutes until it reaches room temperature.
Microwave Technique. The microwave method is a quick and easy way to reheat ganache. Simply place your ganache in a microwave-safe bowl and heat it in 10-second intervals, stirring after each interval until it reaches the desired consistency. Be careful not to overheat the ganache, as it can burn easily.
Photo 8: using a hand-mixer (or in the bowl of a stand mixer), whip the very cold ganache on medium speed, slowly increasing to high. As soon as the ganache starts to stiffen, stop to check the consistency. Continue to whip if needed, but be aware that whipped ganache can over-whip very quickly.

How to Make Chocolate Ganache. Measure out the chocolate with a food scale and chop it into fine pieces so that it melts more easily. Place the chocolate in a medium heatproof bowl. Heat the cream on the stovetop in a small saucepan until steam just begins to rise from the surface.

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    • how to make ganache thicker