Consistency: When the ratio of chocolate to cream is double the amount by weight, the ganache cools to a very thick almost fudge like mixture.

• 50 grams heavy cream
• 100 grams semisweet chocolate, chopped
• Pinch kosher salt

Consistency: When Ganache with an equal ratio of chocolate to cream by weight cools it becomes a pudding like texture.

After this frosting is cooled, it can whipped into a fluffy whipped Ganache frosting

• 100 grams heavy cream
• 100 grams semisweet chocolate, chopped
• Pinch kosher salt

1. Chop your chocolate up into small pieces.
2. Heat heavy cream over medium heat until very hot and simmering.
3. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate.
4. Let stand 5 minutes.
5. Add salt and whisk until smooth