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1
Grate the chocolate using a cheese grater.
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2
This works better than chopping it into small pieces.
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3
The large hole on the cheese grater is fine.
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4
The goal is to get the choclate into small uniform pieces that will melt easily.
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5
Place the grated chocolate into a medium sized bowl, at least a 2- quart size.
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6
Bring the heavy cream to a boil, over medium heat, while sirring often.
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Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding.
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8
Once the cream has boiled, pour it slowlly over the grated chocolate.
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9
Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts.
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10
You want to stir slowly so you do not get air bubbles in the chocolate.
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11
Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes.
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12
If you are using it as a chocolate pour, you may want to wait only 15 minutes.
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13
Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula.
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14
At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire.
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15
I have used it for cakes, pastries, and dipping fresh strawberries.
