Go on and cover the whole chocolate. 7. Sarah - thanks for getting me to make some of Nigella's chocolate recipes I haven't yet tried. You can freeze ganache for up to a month. I had quite a bit left over though. Ive made this recipe multiple times and it always turns out bomb. Your daily values may be higher or lower depending on your calorie needs. Heat until the chocolate has melted. Preheat your oven on 160'C/325'F and place the pastry in the freezer while the oven is preheating. You can still use it for truffles, whipped filling, or simply melt it into a glass of warm milk for a delicious cup of hot chocolate. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. (You need just a whisper of heat to remelt the chocolate.). Directions. Its made ina slow cooker,so its a hands off dinner recipe, and it uses frozen cocktail sized meatballs and a few simple ingredients. Let the cupcakes cool thoroughly in the pan. You can also use 3 parts chocolate to 1 part cream for an even firmer base. You need chocolate chips and cream. Simmer till you see bubbles on the sides. ", "Excellent recipe," says Jessica Lynn Garofalo. These over-the-top desserts have something in common: chocolate ganache. Bring heavy whipping cream just to boil either in the microwave or on the stove (I prefer the microwave). I have many plans for this recipe. Don't overbake! The flavor was delicious but I would never make the recipe again as its written. 4 ounces unsalted butter 3 medium eggs 2 cups sugar 2 teaspoons vanilla 2 cups flour cup unsweetened cocoa 2 teaspoons baking soda teaspoon salt 1 cup strong coffee 1 cup light sour cream For the Chocolate Mousse Filling 4 ounces bittersweet chocolate cup cream cup whipped cream For the Chocolate Ganache 7 ounces bittersweet chocolate In the UK, cooking show presenter Nigella Lawson also has a recipe for chocolate cake with olive oil. Ganache (pronounced guh-NAASH and rhymes with wash), also called chocolate ganache, is simply a mixture of two ingredients: chocolate and heavy cream. Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Preheat the oven to 410 F (210 C). I used it to fill my all butter pastry tarts. Perfect for cakes, truffles, and pastries, this deliciously rich topping can be used as a filling, frosting, or glaze. Everyone loved it. Use to fill or frost cakes as you would use whipped cream. Add the flour and mix until just combined. Heat the oven to 180C/160C fan/350F/Gas 4 and grease and line the base of three 20cm loose-bottom sandwich tins with baking parchment. Chill the truffles for about 25 minutes. Let sit, undisturbed, 5 minutes. It tasted great, as if I had used heavy Cream. I used dark chocolate 72% dark chocolate chips about 1 TBSP less cream the recipe called for. Too bad I ruined 40 tart shells with this recipe. Even those at work who had started their new year diets made an exception to take one bite because the tart looked so tempting. The method is the same as above - heat the cream, drop in the chocolate, leave it, trust, and whisk like the blazes. Cheers! If the chocolate isn't already chips or thin discs, chop it finely so it will melt easily. For any queries, head to ocado.com/customercare. For this, use a glass liquid measuring cup to slowly pour slightly cooled ganache over your cake, letting the ganache drip over the edges. This recipe yields 1/2 cup of chocolate ganache. If you're using rum, add it at the end. Crust was a mix of pistachio/almond/walnut/pecan. To make the cake, put the broken pieces of chocolate and butter into a pan. While there's absolutely nothing wrong with eating chocolate ganache with a spoon, try using it one of these ways: Cool slightly, then pour the chocolate ganache over the cake. The crust was too dark at 19 min so try 15 min first. Stir until melted and smooth. Pour over chocolate; whisk until smooth. Mix in the chocolate syrup and vanilla. Thats one reason, Read More Finnish Almond Log CookiesContinue, Ginger-lemon panna cotta is a creamy, no bake, sweet custard dessert, bursting with fresh lemon flavor. Cut butter into small pieces and place in a medium-sized ovenproof bowl (I use Pyrex). Don't overbeat, or the cupcakes will be tough. Recipe courtesy of Ina Garten Chocolate Ganache 0 Reviews Level: Easy Total: 10 min Prep: 5 min Cook: 5 min Yield: 1/2 cup Nutrition Info Save Recipe Ingredients Deselect All 8 ounces good. Let the cream sit on the chocolate for a minute. Once mixed pour over the dessert item and enjoy! Had no problem with it setting up, even after adding two tablespoons of bourbon to the ganache. The important thing is to use real chocolate and not hydrogenated, oily, pretend chocolate. One of the most common ways to use chocolate ganache is as a shiny cake glaze. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. A simple garnish, like fresh fruit, adds the finishing touch. Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. Chill at least eight hours or overnight. If using chocolate with a lower percentage of cocoa, I can see how the ganache would not solidify enough to achieve consistency suitable for being cut with a knife. Heat the heavy cream in a small sauce pan and remove from heat as soon as it boils. Let stand 5 mins. Stir until glossy. 2% and sweetened condensed milk will also work. What you name this dish is up to you, but one taste is all youll need before youll undoubtedly call it delicious! www.everydaysouthwest.com/easy-nutella-chocolate-ganache-nutella-recipe/, Mozilla/5.0 (Windows NT 10.0; Win64; x64) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/103.0.0.0 Safari/537.36. Quick and easy chocolate ganache recipe, homemade with 2 simple ingredients. Okay, to the cake. Editors tip: If your ganache becomes too stiff to use, pop it in the microwave for 10 seconds at a time until its the right consistency. Step #5 - Stir to combine - Using a spatula, begin to stir the ganache from the center, slowly working your way outwards. Bring to just below boiling and remove from the heat. At roughly 3 bucks a pound, its notinexpensive, but spending an extra dollar per pound will get you great quality, high-fat butter. Ive grown to loathe that word a lot lately. How to Make Nutella Chocolate Ganache Measure the Nutella into a bowl before heating the cream. Chocolate ganache can come in a few different forms: You can make pourable or spreadable ganache by following our Chocolate Ganache recipe below. My fault, not the recipe. Stir with a spatula until combined and smooth. Recipes you want to make. Whisk until chocolate has melted and mixture is smooth, then stir in rum. Instead, let your cake cool completely before topping it with ganache. Take the pan off the heat and mix in the chocolate until it has melted. Add heat and stir! Stir occasionally. Chocolate Ganache 9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips) 3/4 cup heavy cream or half-and-half 1 teaspoon vanilla extract** Instructions Cake Preheat oven to 350 F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside. For a pourable ganache, cool, stirring occasionally, until mixture reaches 85-90 and is slightly thickened, about 40 minutes. Get this recipe for Chocolate Ganache Layer Cake. The simplicity of the ingredients is wonderful. My crust was 75% almond and 25% walnut. Pour over cake, allowing some to drape down the sides. Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. Bring heavy whipping cream just to boil either in the microwave or on the stove. 1. Our editors and experts handpick every product we feature. 2. Sending your ganache straight to the refrigerator after mixing can also cause it to separate. Ifyou ever want to jazz up a dessert with a layer of decadent chocolate ganache, butyou dont have heavy whipping cream in the fridge, dont panic! For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. We're sorry, there seems to be an issue playing this video. I recommend letting it sit for about a minute before whisking it together to emulsify. If you don't plan to use your chocolate ganache right away, you can refrigerate it for up to a week. This recipe is from Montreals cozy-cool coffee-pizza-wine restaurant Elena. The plastic wrap helps trap the heat. Place over a pan of simmering water and gently melt together until smooth. Add the oil, water, sugar, and salt. I followed it exact and it came out perfect. Start pouring glaze at the center of the cake and work outward. Scroll down below the video to get a printable recipe and instructions. Step 3: Allow the chocolate to begin melting in the warm cream before you begin stirring the ganache. If you're using rum, add it at the end. I recommend putting the nut base in the oven for 20 minutes with a tin foil cut out covering the raised edge of the shell, otherwise I've found the top gets noticeably crispier compared to the bottom. bring the milk to a boil. If your recipe calls for any additional ingredients, like sugar, salt or corn syrup, you can whisk them in here, too. Read More Moon Over Miami Egg {Healthy Breakfast Recipe Ideas}Continue, Southern stylemustard potato salad is the perfect side dish! The first thing to consider is how you want to use the ganache: as a pourable glaze, as a whipped frosting, or as a truffle base. Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. You can use milk instead, but you'll need to add a tablespoon or two of butter to thicken the liquid to the right consistency. Step 4: Slowly stir the chocolate and cream. Put the cocoa and the dark. Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Once the mixture reaches a simmer or low boil, remove it from the heat. Cant wait to try this! This batter is REALLY dense and almost like a torte. 6. Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Grease a 20cm cake tin and line the base with, baking paper. The whisk incorporates too much air into the delicate melting chocolate, which could cause the fat to separate and turn greasy. I used half pistachios and half pecans for the crust. Pour the cream over the chocolate and stir vigorously with a wooden spoon for a few minutes to combine until the ganache becomes emulsified, shiny and glossy. Pour over chocolate; whisk until smooth. Make the best chocolate ganache of your life with just two (or three) ingredients: Bittersweet ChocolateInstead of milk chocolate, use bittersweet or semisweet chocolate for ganache. Look for a brand with at least 83 percent butterfat, and buy organic butter if you can afford it. Add the 2 . My culinary education is paying off! Add the flour and beat with a wooden spoon until the mixture . The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Green & Black's milk chocolate has 34% cocoa solids and you may find this easier to buy in UK supermarkets. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Pour the hot milk into the bowl of chocolate and allow it to sit for 5 minutes, then stir until the chocolate has completely melted and the mixture is glossy and smooth. Simply put, this is a small bowl set over a larger saucepan with about one inch of boiling water in the pan. Increase heat to medium-high and allow mixture to cook another couple of minutes until you see tiny bubbles around the edge of the saucepan. Set aside. (new Image()).src = 'https://capi.connatix.com/tr/si?token=bd5526af-9c84-429a-baca-e1c4e1072ef9&cid=877050e7-52c9-4c33-a20b-d8301a08f96d'; cnxps.cmd.push(function () { cnxps({ playerId: "bd5526af-9c84-429a-baca-e1c4e1072ef9" }).render("7917806a0d7f4109a1cb2a4492c81a1a"); }); Gently heat the cream on the stove in a heavy saucepan. Just heat, stir and pour. How would you rate Chocolate Ganache Tart? If the fat starts to separate from the cream (not shown here), much like the oil in a vinaigrette, whisk in water, 1 tablespoon at a time, until the mixture is smooth and emulsified again A former associate editor for Taste of Home, Teddy specialized in SEO strategy. Asked by chimothy. Chocolate Ganached Cupcakes is a community recipe submitted by Aaron and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. 100 g milk chocolate, melted 190 ml milk 200 g dark chocolate, broken into pieces 120 ml cream garnishes of your choice METHOD Method For the cake, place the butter and sugar in bowl and beat with an electric mixer until light and fluffy.Add the eggs, one at a time, and with the electric mixer, beat after each egg until just these links. There isnt much that is better than a lovely side of mustard potato salad on a summer day. Thaw in the fridge overnight and let it come to room temperature before using. Decorate with berries and sliced almonds then chill until completely set. Pour the filling into the chilled crust and smooth into an even layer. Break the eggs into a mixing bowl and beat with a fork. . Step 2: Whisk it together. For the chocolate ganache frosting In a small saucepan over medium heat, mix together the cream, sugar and golden syrup (or light corn syrup). 4. In large mixing bowl combine egg, sugar, sour cream, vegetable oil, and vanilla until well blended. Your IP address is listed in our blacklist and blocked from completing this request. I gatheredmy go-to brand ofbittersweet chocolate, walked over to the fridge to grab the butter and cream, and my dream of a smooth, velvety chocolate waterfall was dashed. You want just enough butter so that the crust will adhere to the sides of the pan. Pour it over the chocolate. Once the hot milk mixture starts to bubble up pour it directly over the chocolate and let it sit for 1 minute. Id recommend using a chocolate thats at minimum 70% for the ganache to set properly(Guittard and Scharffenberger baking bars are both solid options for this), as well as mostly using nuts that impart a lot of flavor(hazelnuts, pistachios, and almonds are my fave combo) This is a minimalist recipe so using the best ingredients you can find will make a noticeable difference. Makes 1 large cake, 8 10 slices. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesnt need to come all the way up the sides). Spread it onto cakes or pipe it onto cupcakes, just as you would a conventional frosting. Whisk until smooth and silky. From there, it only takes one extra step to make whipped ganache. Our Test Kitchen recommends using an inverted glass bowl or foil to keep air out. The consistency of the ganache when I make it is very thick and not pourable as described in the book and thus the finish of my cake is not flawless and shiny. Topped with a slightly fruity chocolate ganache. Heat chocolate in a double boiler or in a heat proof bowl set over a pan of simmering water (make sure the water doesn't touch the bowl). If you continue to have issues, please contact us. Use to fill or frost cakes as you would any pre-made frosting from a can. My query refers to the Birthday Cake in Nigella's How to Eat. For athicker chocolateganache, allow it to set room temperature for about an hour, stirring every 10minutes. Making whipped ganache. Sometimes another flavoring is added, such as a liqueur or extract. I found the best deal on chocolate here on Amazon. I was correct, it remained so loose that the only way I could serve it was as a frozen dessert. Moon Over Miami Egg, Egg in a Basket, or Toad in a Hole. Its a must make soup recipe! Price and stock may change after publish date, and we may make money off Step 2: Pour scalded cream over the chocolate. Increasing the percentage of cream makes a thinner ganache. Chocolate ganache filling Chop the chocolate into smaller pieces so that they melt faster. I would make it again many times. For the cake, place the butter and sugar in bowl, and beat with an electric mixer until light and, fluffy.Add the eggs, one at a time, and with the, electric mixer, beat after each egg until just, bicarbonate of soda and cocoa powder, and add to, the egg mixture, stirring until combined, then. Otherwise use all good-quality dark chocolate (70% cocoa solids) and sweeten the ganache slightly with 1 to 2 tablespoons of golden syrup or brown sugar, if necessary. Bake the Pastry for 30 to 40 minutes, or until fully baked. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper. After it coolscompletely, theganache should be thick and almost solid on the top, but soft in the center. Depending on the temperature, chocolate ganache can become a glaze, a drip, frosting or even truffles. Take cream in a sauce pan. Don't overbeat, or the cupcakes will be tough. An organic, cage-free egg is cooked up inside of a slice of whole grain bread. Warm cream in a small saucepan over medium-low heat until it's steaming. Copyright 2023 Nigella Lawson. Its so rich, I say it serves twice as many as written. In a food processor, grind the nuts for a few seconds and then add the cookies and finally add the butter. When the cream mix is steaming, pour it over the chocolate and cover the bowl for about 30 - 60 seconds. If you prefer a sweet ganache, simply add a bit of sugar to the cream to balance the bitterness. Place chocolate and cold cream in a heat proof bowl. Leave to cool down completely before making the filling. Total Time 1 hr. Sign up for the Food Network Shopping Newsletter Privacy Policy, KFC Brings Back Its Mind-Boggling Bunless Chicken Sandwich, The Double Down, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return. Rich, creamy, fudgy. The ganache set up perfectly. Then use an offset spatula to smooth and evenly coat the cake, working quickly before the ganache thickens. Place milk and butter into a small saucepan over medium heat. I had no problems with it setting and will definitely try what the recipes calls for next time. Spray a 10" spring form pan or a 9 x 13 baking pan with non stick spray. once the butter is melted. This is a rockstar of a recipe. For the topping, I sprinkled salt flakes over the cooled ganache and a dollop of homemade whipped cream. I topped it with pistachio shavings and pomegranate seeds for some seasonal flair. You can heat it up slightly, but it will maintain its texture better if it is kept cold. I want to talk about the dreadedE word today. It was easy and turned out great. This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. In a double boiler, combine the milk and butter over low to medium low heat. Place the dark chocolate in a medium sized bowl. Pour nearly boiling double cream onto the chocolate. Do you have any advice? Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. Either way, stir it every 10 minutes or so, until it thickens to the consistency that you want it to be. So wonderfully good, and very simple. Drizzle over your favorite cake, cupcakes, or ice cream. Topped with crumbled ginger snap cookies, its an easy-to-make,elegant looking dessert. Beat with an electric mixer or stand mixer using the paddle attachment. As soon as the cream reaches a boil, pour it over the chocolate and stir until smooth and shiny. But what happens when your ganache goes wrong? Avoid using plastic wrap, which tends to stick to the ganache. It will set up more quickly if it is refrigerated. Place the bowl in the oven until mixture is bubbling and just starting to brown, about 15 minutes. ", Editorial contributions by Corey Williams, 9 ounces bittersweet chocolate, roughly chopped. Beat with an electric mixer or stand mixer using the paddle attachment. I have made this recipe 4 times now, and it consistently comes out great. Serve at room temperature. Use as is for a simple dessert topping over cake, ice cream, or cookies. I also used a 9in springform pie pan, as it was all I had on-hand. Ingredients 1/2 cup heavy cream 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao) 1/2 ounce (1 tablespoon) unsalted butter, softened Directions Step 1 Bring cream to a boil in a saucepan over medium-high heat. Lovely. We're sorry, there seems to be an issue playing this video. 3. Then whisk until you have smooth ganache. Sarah Farmer, Taste of Home Executive Culinary Director, contributed to this article. Dust with a little flour or cocoa powder and tap out the excess. But you really shouldn't be! Pour the warm cream over the chocolate and make sure the chocolate is fully submerged. Still, the chocolate/olive oil duo is not unique to France. In the meantime, place your chocolate chips in a heatproof bowl. No matter how you store it, wrap it well to keep moisture out. Any advice would be much appreciated! Built by Embark. Meanwhile, prepare the ganache: combine the dark chocolate pieces and cream in a heavy-bottomed saucepan and heat slowly on medium heat until the chocolate has melted. To be on the safe side, ganache made with twice as much cream to chocolate can be refrigerated for up to two weeks. Grease a 20cm cake tin and line the base with baking paper. As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. I use bittersweet chocolate in most of my baked goods,mainlyto keep the sugar content down, but also because I prefer the deeper flavor that dark chocolate brings. Preheat oven to 350 degrees F. Line the bottom of a (9-by-12-inch) quarter sheet pan with parchment; lightly butter bottom and sides. 2023 Cond Nast. It may take up to 10 minutes before you see the mixture changing, but then it will become light and fluffychocolate ganache frosting! Line muffin pans with 12 paper liners. After I make homemade cream, I add it to melted chocolateto make chocolate ganache without heavy cream! Or when you are trying to make a budget, Read More Southern Style Mustard Potato SaladContinue, Finnish almond log cookies are soft, buttery almond meal cookies, rolled in colored sugar and laced with slivered almonds. Method. As soon as the cream reaches a boil, pour it over the chocolate and stir until smooth and shiny. More: Browse our entire collection of chocolate desserts. Get this recipe for Chocolate Ganache Layer Cake Let ganache (any ratio) set up at room temperature, then chill. Preheat the oven to 325 degrees. This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. Preheat oven to 350F (176C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. If using the next day, melt over a double boiler, stirring frequently until smooth and shiny. ", "This turned out FANTASTIC," according to Allrecipes Allstar Chef V. "I poured the mixture directly on top of a chocolate mousse cake I made. Pour over cake, allowing some to drape down the sides. Rum (Optional)You don't have to add dark rum if you don't have it on hand. We may earn a commission from your purchases. Learn more: How to Make Chocolate Ganache How to Use Ganache Stefani Pollack This is so great. In another bowl. Please refresh the page or try again in a moment. * Percent Daily Values are based on a 2,000 calorie diet. We'll walk you through how to make ganache using different ratios and temperatures to achieve the results you want. How can something so rich and decadent be so easy to make? An easy chocolate ganache recipe for smooth, shiny and deliciously dark, milk or white chocolate ganache. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Do not use a whisk. Spread over cake. Thethought of making panna cotta has always beenintimidating and a bit scary to me. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. Today's recipe would be the answer. Let sit, undisturbed, 5 minutes. On another note, Im down to try making a dairy free version of this using coconut, but Im unsure as to wether canned coconut milk or coconut cream would make a better sub for the heavy cream. Place the cream in a saucepan and bring to a simmer. You can find it in NIGELLA BITES 2001 Buy Now Share or save this Bookmarked Error Bookmark this melt it down. Immediately pour the hot cream over the chocolate and let it sit for 30 seconds. "I had been intimidated by the name and gourmet chef-style texture and flavor, but this recipe changed all of that. Let ganache (any ratio) set up at room temperature, then chill. This will be my go to recipe for ganache, frosting, or to make truffles. Stir the ganache until the cream and the chocolate are fully combined. Mix chocolate and cream in a ratio of 2 parts chocolate to 1 part cream. By using wholemilk with butter added to it, a homemade version of heavy cream is created. 3. This is a good way to make ganache fluffier so it tastes less rich and dense, making it suitable for piping onto cupcakes and spreading generously over cakes as you would with Chocolate Buttercream. Now take it off the heat and pour it over chocolate. For example, if you used 8 ounces chocolate, you would add 16 ounces cream. And the sea salt sprinkled on top was *chef's kiss*. The final step will vary slightly depending on how youll be using the ganache. Apply it with a spatula like a conventional frosting. It makes baked goods tastier and frosting creamier. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Quick and Almost-Professional Buttercream Icing, How to Turn Little Debbie's Christmas Tree Cakes Into the Easiest Truffles Ever, How to Make the Easiest, Most Impressive Chocolate Cake. Learn how to make chocolate ganache without cream! Sign up for our email newsletter and we will drop you occasional emails with culinary inspiration. I was worried the ganache was too loose, but it set up fine. Add the eggs, 1 at a time. It doesn't need to simmer or boil. It comes down to the ratio of chocolate to cream you use and the temperature of the mixture. All rights reserved. Preheat oven to 350 degrees Fahrenheit. The Best Non-Toxic Cookware, Tested by Food Network Kitchen, We Tried Hungryroot: Grocery Store and Meal Delivery All-in-One, Chocolate Espresso Cheesecake with Ganache Recipe. Feel free to use the swap feature and adjust brands and quantities as needed. Let stand until set. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined. Grease and line a traybake tin or a small roasting tin about 30x23 (12x9 in) with foil or parchment paper. Put the kettle on, and warm the milk and cream together either in a saucepan or microwave. Add sugar and salt and pulse again to combine. You'll find the full, step-by-step recipe below but here's a brief overview of what you can expect: Place roughly chopped chocolate in a bowl and bring heavy cream to a boil in a small saucepan. With just 3 simple ingredients that you probably have in your kitchen at this very moment, you can make your very ownchocolate ganache without cream. What about Kahlua or a smidge of cinnamon and chili powder for a bit of a Mexican chocolate experience? I too can make a fabulously decadent and gourmet frosting. 2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes.