Many roads lead to Rome, and this is the path I take for perfect no-fail cake ganache every time. I usually use milk chocolate and choose chips that show cocoa butter in the ingredients. The exception to this is white chocolate.
Couverture chocolate is an indulgent treat as it's more expensive - but I am happy using milk chocolate from Nestle, Cadbury, or Gilmour's own brand. I favour Anchor's pure cream brand, which has 16% milk fat.
For best results, make it at least the night before and allow to set on your counter.
|Easy chocolate ganache|
Please note: this is not a pouring ganache recipe, or a truffle filling recipe. Because of the 3:1 ratio, it will set hard quickly, which is why I prefer using it for my celebration cakes. A standard 2:1 ratio also works well, but doesn't set as quickly and best avoided during peak summer heat, especially if you don't have air conditioning.
You can increase the volume of your ganache by whipping it; it will go lighter in colour - but goes further for your dollar.