- 6 oz. heavy cream
- 2 cups chocolate chips
- Heat the cream in the microwave in 30 second intervals and stirring in-between. The cream is ready when it reaches 200°F, right below the boiling point. You can tell the cream is warm when it begins to bubble and is hot to the touch.
- Remove the cream from the microwave and pour the chocolate chips in. Stir until smooth.
- At this point the ganache is ready if you are planning to apply it to a cake or some other treat. If you are making truffles, chill the ganache until it is firm, about an hour or overnight.