Measure out the chocolate chips in a heat safe bowl. Microwave the heavy cream for 30 seconds to 1 minute or until the heavy cream is hot and boiling. Pour the heated cream over the chocolate chips and allow the chocolate chips and cream to just sit for 5 minutes. After the 5 minutes, stir to combine. Use as desired. Directions. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Reduce the heat to low and start mixing the milk with chocolate constantly until it becomes smooth in texture with no lumps. Remove the bowl carefully from the saucepan and set aside for the ganache to cool. Once the ganache is cool add 2 tbsp. more warm milk and then mix well again. In a small saucepan or the microwave, heat the cream just until hot. Place the chocolate and salt into a medium mixing bowl. When the cream is just hot (forming bubbles), pour it over the chocolate. Whisk until smooth. Allow to set and use to make truffles, ganache frosting or filling for cakes, to make chocolate tarts, or just serve as an easy Instructions. Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. How to make candy ganache. In a saucepan or microwave oven, heat whipping cream just to the boiling point. DO NOT BOIL. Remove from heat or microwave, add chopped Candy Melts candy, and stir until smooth and glossy. If the mixture is too thick, add 1 to 2tablespoons additional warm whipping cream. STEP 3: Add Chocolate. Add chocolate and let the mixture stand for 3 minutes without stirring. This allows the heat of the cream to soften the chocolate while bringing down the temperature of the cream. If you are over eager and whisk too soon, the heavy cream will be too hot and result in a gritty texture. 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). Instructions. In a double boiler, combine the milk and butter over low to medium low heat. Add the chocolate. Stir until the chocolate is melted. Taste test! Add sugar if necessary. Drizzle over your favorite cake, cupcakes, or ice cream. Enjoy! Dark Chocolate Ganache Without Cream. To defrost frozen ganache, place it in the refrigerator overnight or for at least 8 hours. Once it is thawed, take it out of the fridge and let it sit at room temperature for 1 hour. The ganache might be too cold and firm to use if you don’t. Once it has reached room temperature, you can give it a vigorous mix or blend to remove any grainy cQm9.