It is going to be dark chocolate. I dont know if it is a 1:1 or 2:1 ratio? I know I have to stick it in the fridge and then whip it up to a smooth consistency. But can I also ice my cake with it too? Thanks

2 parts heavy cream to 1 part dark chocolate.
Whip once it is completely chilled.
Ices cakes great!

1. Make ganache.
2. put in mixer bowl, attached whip to mixer.
3. turn mixer on. Wait.

Thanks girls!! Does it have to be in the fridge to set up or can I leave it room temp until it sets up?? Leah_s, I'm assuming you also mean a 2:1 ratio with cream and choco? I was wanting to fill my choco cakes with this and add some raspberry filling and also wanted to ice them with whipped ganache

I use an immersion blender to mix up the cream/chocolate mixture. Then I leave it at room temperature over night and the next day it is nice and thick and luscious.
It is very spreadable at room temperature. If you put it in the fridge, you will have to let it come to room temperature before you can spread it on the cake.
I use it for filling and for icing my cakes. YUM!

I find it whips faster if you chill it first.

And I always thought the classic ganache was equal parts cream and chocolate.

That's the ratio I use, too, Leah_S. I suppose if you wanted a super-firm truffle center you could do 2 parts chocolate to 1 part cream...

It IS yummy and very easy!

Remember: the ratios are by weight, not volume!