Bring the cream to a boil and pour over the finely chopped chocolate.
Stir the mixture with a whisk until the chocolate is completely melted.
Use the Ganache immediately or store it in the fridge well covered with plastic wrap in an airtight container for 7-10 days.
The taste of ganache can be characterized by using fruit juices or infusions instead of heavy cream. In this case, you have to substitute 35% of the weight of the liquid (corresponding to the quantity of fat brought by the heavy cream) with soft butter.E.g. I use licorice infusion for a white chocolate ganache.The 500gr of cream (35% fat matter) indicated in the basic recipe bring: 500 x 35% = 175gr of fat Liquids = 500-175 =325grI replace the part of the liquid with equal weight (325gr) of licorice infusion. In the end, I melt the white chocolate (1kg) and add 175gr of soft butter, letting it melt into the hot ganache.