Microwave chocolate in microwave safe bowl for 1 minute to soften
Bring heavy whipping cream just to a simmer then pour over chocolate
Make sure the chocolate is fully covered
Let set for 5 minutes
Whisk gently to combine cream and chocolate, do not incorporate air
Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)
Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Calories: 2224kcal (111%) | Carbohydrates: 204g (68%) | Protein: 22g (44%) | Fat: 151g (232%) | Saturated Fat: 92g (460%) | Cholesterol: 226mg (75%) | Sodium: 349mg (15%) | Potassium: 1058mg (30%) | Sugar: 200g (222%) | Vitamin A: 1770IU (35%) | Vitamin C: 2.4mg (3%) | Calcium: 751mg (75%) | Iron: 0.8mg (4%)