A mixture of chocolate and heavy whipping cream, melted together and mixed slowly.
Warm ganache can be poured over brownies, or poured over a cake to give it a shiny coating.
Chill the ganache, and it can be scooped into balls to make truffles.
1 cup heavy whipping cream
12 oz Guittard Dark Chocolate Chips
1½ tsp. pure vanilla
5 Tbsp. unsalted butter ,room temp
Bring the cream to JUST BEFORE boil and remove from the heat quickly. Stir in the chocolate until completely melted. This can take a little bit of time for the chips to melt all the way.
Cool for 5 minutes, then add the butter and vanilla . Let the mixture set for 4 hours in the refrigerator or overnight.
Scoop into balls using the truffle scoop and freeze for 10 minutes. Dip truffle balls in chocolate using Marcee's Easy Dipping Chocolate Recipe.
Decorate the top of the truffle using white chocolate and a candy painter bottle to make beautiful designs, or add sprinkles, or sugar layons.