Easy Chocolate Ganache

Surprise! There’s a new layout on the blog! I had the old theme for a while and thought it was about time to change things up. I hope you love it!! Leave me your feedback in the comments. But now on to what today’s post is actually about...chocolate!! Ganache is one of those things that sounds super fancy, right?! Every time I hear about ganache, it’s always involved in some fancy dessert or fancy overpriced cafe. It sounds intimidating like something you’d have to go to culinary school to make or something that is way too difficult. But just like my crème brûlée experience, I just decided to go for it one day. I’m sure you’ll roll your eyes when I tell you it’s super easy to make, so let me just show you...
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First thing to prove my point, you’ll only need two ingredients:

~Heavy whipping cream
~Semi-sweet chocolate chips
Next thing to prove my point is to tell you that there are only three easy steps. The first being that you need to bring the heavy whipping cream to a simmer, making sure to stir occasionally. I only made half of the recipe since I wasn’t making a cake or frosting brownies, but if you are then you’ll want to use the entire 8 oz of whipping cream. If you can’t find heavy whipping cream, I’ve also made this with just regular whipping cream and it turned out perfectly fine.
As soon as the whipping cream has come to a simmer, you’ll want to take it off the heat immediately to prevent it from curdling. It will have that hot milk smell that’s not very pleasant, but it doesn’t linger so no need to worry. Bring the pot over to your dish with chocolate chips and pour the cream directly over it. Again, I only used half of the recipe, but to go with the full 8 oz. of cream you’ll need 1 ⅓ cup of chocolate chips. The big thing here is to not stir! Once you pour the cream into the bowl, swirl it around to make sure all the chocolate is coated, put a lid on it and let it sit for 5 minutes.
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Once your 5 minutes is up, the chocolate will be all nice and soft and you can start whisking it together. You’ll only need to whisk until everything is combined and the chocolate begins to look velvety. You can’t really over whisk it because the more you whisk, the smoother it gets.
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When you’ve whisked everything together, place the lid back on and let it sit to thicken up. This is fine at room temperature on the counter to store, but you can also put it in the fridge if you’d like it to thicken faster. I like to use it for all sorts of things like dipping stuff in it or putting a spoonful in my coffee, which is why I don’t thicken it in the fridge.
I told you it was super easy! If you try this recipe for yourself, please tag me on social media. I’d love to see what you do with it. If you have any questions or suggestions for future recipes, please leave them for me in the comments!

~Mani Monday~
Easter is this week which means we need all the pastels!! I was so tempted to do each finger a different color pastel, but I decided to just keep it simple and stick with Sally Hansen’s Pink A Card. Although I love this color, the formula definitely isn’t my favorite. I will most likely have to touch this up before the end of the week. The formula on these typically bubble and start to peel off within a few days.
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What’s on your nails this week?


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