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The Best Chocolate Ganache Ever

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

  1. 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.

  2. Remove cream/butter from heat. Add chocolate and let sit for about a minute.

  3. Whisk vigorously until smooth and velvety.

*These are the magical chocolates that we always served at the studio!

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