These proportions yield a nice, thick, pourable ganache when warm. Once cooled, it hardens to the consistency of a truffle center. This works well for swirling into batters, topping cakes, or making truffles! If you're looking for a runnier or firmer ganache, just fiddle with the ratios til you get the result you're looking for.
1 cup Merckens Oasis Dark Chocolate melting wafers* (or dark or semisweet chocolate bar of choice, chopped. Only use chips as a last resort because they don’t melt as nicely.)
¼ cup salted butter (European style if possible)
¼ cup heavy cream
Heat cream and butter together either in microwave or on stove until butter is melted and mixture is steaming - don’t let it boil. In the microwave, I do 30s, take it out and stir, then 30s more.
Remove cream/butter from heat. Add chocolate and let sit for about a minute.
Whisk vigorously until smooth and velvety.
*These are the magical chocolates that we always served at the studio!