How to make a great ganache recipe and how to use it in it's various forms for a ganache drip, piped ganache and ganache for icing a cake.
Weigh out your chocolate in a heat proof bowl
Heat cream in a sauce pan until steam starts to rise from the surface but isn't boiling yet.
Pour hot cream over the chocolate, push the chocolate down so that it's all under the surface of the cream and let it set for 2 minutes.
Whisk the cream and chocolate together. Add salt and vanilla and whisk. Sometimes it all won't mix together and you'll be able to see a couple lumps. If you have lumps, put the bowl in the microwave for 30 seconds to completely melt all your chocolate, otherwise this can ruin the ganache later when the chocolate re-crystalizes.
If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache
Freshly made ganache is great for piping a drip around a cake. For piping ganache or frosting a cake, let the mixture sit at room temperature until it's thickened to peanut butter consistency. For truffles, let your ganache sit overnight at room temperature.
Ganache can be kept in the refrigerator for 1 week for frozen for up to 6 months.
Don't put your ganache in the refrigerator.