Place the 1 cup of chocolate chips into the heat-proof bowl, spreading them evenly at the bottom.
In a saucepan, pour 1 cup of heavy cream. Place the saucepan on the stove and turn the heat to medium. Allow the cream to heat, stirring occasionally to prevent a skin from forming on the surface or sticking to the bottom.
Watch the heavy cream closely. Once it begins to bubble around the edges and steam starts to rise, it is adequately heated. This should take around 5-7 minutes. Be careful to avoid boiling the cream.
Carefully remove the saucepan from the heat. Pour the hot cream over the chocolate chips ensuring all the chips are covered. Allow it to sit for a minute to melt the chocolate chips slightly.
Using a whisk or a spoon, stir the mixture gently but thoroughly. Start from the center, moving outwards, ensuring that the chocolate and cream are well-combined into a smooth and glossy ganache.
Cut the 2 tablespoons of butter into small pieces to allow for easy melting. Add these to the ganache. Continue stirring until the butter is fully melted, and the mixture becomes shiny and smooth.
Allow the chocolate ganache to sit at room temperature for a few minutes until it cools down to the desired consistency.
The chocolate ganache is now ready to be used immediately or can be stored for later use.
Notes
Use high-quality chocolate chips and heavy cream for a richer and smoother ganache. The flavor of your ganache is highly dependent on the quality of the chocolate used.
For a different flavor profile, try using dark, milk, or white chocolate chips. Each brings a unique taste and sweetness level to the ganache.
If not using immediately, store the ganache in an airtight container in the refrigerator for up to a week. You may need to gently reheat it over a double boiler or in a microwave at low power to bring it back to the desired consistency.
Ganache can be used as a glaze, filling, or icing. It can also be allowed to cool and then whipped for a fluffier texture suitable for piping.