top many cakes since. It’s beautifully simple. Combine:
I’ve only had ganache split once and it was because I let it overheat. If this happens, take the pan off the heat, add a tiny bit more cream, and whisk as hard as you can. The ganache should come together once it cools but if it doesn't, keep adding tiny amounts of cream and whisking furiously until it does.
Another reason I love this ganache, aside from the taste, is that unlike fresh cream it doesn’t need to be refrigerated.
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