Deceptively simple, this wonderful sauce is made from just two ingredients; equal parts chocolate chips and heavy whipping cream. Ever versatile - you'll find that this sauce takes on many shapes and textures as it cools and warms. For a "drip cake" aim to reduce the heat of this sauce to 80°F (26°C) before drizzling on your cake. This can be done by just leaving it at room temperature. After refrigerating, this sauce will be thick - like the center of a truffle. And yes, you can make truffles with this concoction!
2 Tbsliqueur - like Grand Marnier, schnaaps, rum, etcoptional
Instructions
If mixing by hand:
Using a medium bowl, pour the scalding heavy whipping cream over the chocolate chips. Stir with a whisk until fully mixed.
If using a food processor:
Combine the chocolate and the scalding heavy cream in the bowl of your food processor. "Whir" until smooth.
Temperature is of the utmost importance when deciding what to do with this ganache, so pay attention to the temperature of the ganache and adjust accordingly. A good temperature for making a drip cake, for example, is 80°F (26°C).