Chocolate Ganache: 1 1/2 cup (253 grams) semisweet or bittersweet chocolate chips 3/4 cup (180 ml) heavy whipping cream 1 1/2 tablespoon (21 grams) butter, cut into small pieces Ganache: Heat the cream, chocolate chips and butter in a medium sized saucepan over medium heat. Stir until smooth. Remove from heat then let stand at room temperature until the Ganache has completely cooled. Then with a hand mixer or wire whisk beat until soft and fluffy. Spread the Ganache on the top of the cake. Serve and enjoy! |