Whipping or double cream?

I use Heavy whipping. I believe it has to be at least 35% milkfat, What were your ratios?

Hey Shannon, my ration was a 1:1, I used 80%
dark chocolate with double cream. My first attempt
was a disaster!! The whole thing separated and had
too many air bubbles. I tried again same ratios different
chocolate and the results were better but not like
how ganache should look. This time I’m thinking
change the chocolate again and maybe try whipping
instead of double cream.

Cakealicious,
I used heavy whipping cream like Shannon. I also use nestle milk chocolate with a 1:1 ratio milk to chocolate.

Keep at it you will find the right ration for you :)

Thank you :-) I think my problem might have been
that I was using double cream, which has a butterfat
content of around 48%. The whipping cream has about
35-40% so I think the extra fat in the double cream did not mix
well and the consistency was thrown off. I’m hoping to correct it
so hopefully things go well.

I use heavy cream and make it in the food processor. Break chocolate into pieces and process in food processor until very fine. Heat cream to the boiling point and, with the motor running, pour through the feed tube in a steady stream. Process a few seconds until smooth. Transfer to a bowl and cool completely. Allow to cool for several hours or until frosting consistency. Have never had an issue. Jo from Ciccio Cakes uses a stick blender. https://www.facebook.com/notes/ciccio-cakes/pastry-chef-secrets-chocolate-ganache/581157415240484 Since I gave my stick blender to my daughter, I use the food processor.

Thankyou, that’s one way I’ve never heard of
it being done- definitely one to try out!!