Thin, pourable ganache adds a soft, chocolate layer on your favorite confection. Use it to top cookies, decorate cupcakes or to drizzle over homemade candies and bars. A simple icing, ganache uses only two ingredients and remains soft, even if you don't serve it right away. You can use any type of melting chocolate to make ganache, including chocolate chips or dark chocolate bars. If the ganache is suitably thin, it's easier to drizzle evenly, which helps you create sophisticated-looking desserts with few ingredients and minimal effort.
Combine 1 cup of chocolate with ¾ cup of heavy cream in a microwave-safe bowl, which is approximately 1 part chocolate to 1 part cream. This ratio results in a thin ganache that drizzles more readily.
Heat the mixture in the microwave at high power in 30-second intervals, or until the chocolate melts completely, but before it begins to scorch or boil.
Stir the melted chocolate and cream together until it combines evenly. Stirring takes several minutes; at first the chocolate will try to separate, but with continued stirring, it absorbs the cream so it becomes smooth and pourable.
Line the counter with a sheet of wax paper. Set a cooling rack on top of the wax paper; arrange your cookies, cakes or other baked item on top of the rack. The wax paper catches the spill from drizzling, minimizing the mess.
Fill a pastry bag with the ganache. Twist the bag closed, forcing out any trapped air or bubbles.
Snip off the corner of the bag with a clean pair of scissors. The smaller the hole, the thinner the drizzle.
Hold the bag over the top, with the twisted ends protruding between your thumb and forefinger. Support the bag near the tip with your other hand. Squeeze the bag gently with even pressure so a thin, consistent stream of ganache drizzles from the hole.
For a thicker drizzle, such as on cakes, use a slotted spoon and let the ganache drizzle from the slots. You can also drizzle slowly from a regular spoon, if desired.