Nearly Foolproof Ganache Recipes

Steps:

• Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
• Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
• Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
• Cut a corner from the plastic bag and pipe ganache.

Steps:

• In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
• (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between).
• Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
• It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
• If too thick to pour, whisk in hot water a tablespoon at a time.
• Taste for salt and adjust the seasoning.
• NOTE: This mixture can be used in many ways. Serve it warm to hot as a sauce over ice cream. Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. Refrigerate leftovers in a jar; it will keep indefinitely.

Steps:

• In a heavy saucepan, bring beer and butter to a simmer, stirring until evenly combined.
• Pour mixture over chocolate and stir continuously until chocolate melts and is integrated.

Steps:

• Microwave whipping cream in a glass bowl at HIGH 1 minute and 30 seconds or until hot, stirring once. Add chocolate morsels and coffee granules; stir until smooth. Chill 30 minutes or until spreading consistency.