The ratio of chocolate to liquid depends on the desired thickness: Equal parts chocolate and liquid will make a soft and versatile frosting or filling; 2 parts chocolate to 1 part liquid will make
Instructions. Add ingredients to a microwave-safe bowl: add chocolate and cream to a microwave-safe glass pitcher or bowl with plenty of room to stir. Microwave Round 1: microwave bowl for 1 minute on 50% power. Stir briefly to blend with a fork (chocolate will only be a little melted).
Finely chop the chocolate. Add the chocolate and heavy cream to a small, microwave safe bowl. Microwave it for 20-30 seconds, then remove from the microwave and stir well. It won't be melted at first but stir it anyway. Continue heating the ganache in increments of 20-30 seconds, stirring thoroughly after each burst.
Step 1: Chop the chocolate and place in a metal bowl. Step 2: Heat the cream on the stovetop until just simmering around the edges. Step 3: Pour the cream on top of the chocolate and let it sit for a few minutes. Step 4: Gently stir the cream in the same direction.
Instructions. Preheat oven to 375° F and line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla, and mix well to combine. Add the baking powder, salt, and mix to combine.
1/4 tsp vanilla extract (optional) Instructions. Open a can of organic coconut milk, scoop the cream, discard the water (or better save for smoothies)! Place the coconut cream in a saucepan and melt over medium heat. Place chocolate chips in a heatproof bowl. I like to use a glass mixing bowl.
2Uw5Ks. how to make ganache thicker
