1:1 ratio ganache: for thick glazes, fillings, and frostings:
8ounceschocolate
1cup(8 ounces) heavy cream
2:1 ratio ganache: for very thick, almost solid fudge-like ganache for truffles, tart fillings, etc.:
8ounceschocolate
1/2cup(4 ounces) heavy cream
1:2 ratio ganache: for very thin, pourable ganache for dipping, ice cream, or whipping:
4ounceschocolate
1cup(8 ounces) heavy cream
Instructions
Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
Pour the cream into a small saucepan set over medium-high heat and bring just to a boil. Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce (emulsions form better at 90 to 110°F).
Vigorously whisk the mixture in one direction until smooth and creamy. This may take a little while - just keep whisking. If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping into balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.
Whipped Ganache
To make whipped ganache, let a 1:2 ratio ganache chill in the fridge until thickened, about 1 hour. Whip with an electric mixer fitted with the whisk attachment, slowly increasing the speed to medium-high. Whip until light in color and fluffy in texture. Be careful not to overwhip which will lead to a grainy texture. If this happens, reheat the ganache in a double boiler then strain and start again.
Video
Notes
You can use chocolate chips, but since they have ingredients added to help them keep their chip shape, I recommend using a bar of baking chocolate.