pls i need a recipe for a ganache,want to cover RKT and the recipe i have is not working!thank you.

2 parts milk or dark chocolate to 1 part cream BY WEIGHT (3 to 1 if you're using white chocolate), Melt the chocolate in 20-second bursts in the microwave. Heat cream in a saucepan till it bubbles. Add chocolate to cream (or cream to chocolate) and stir until mixed. Leave overnight to set up (not in the fridge), You should have something the approximate consistency of peanut butter.

thank you so much,God bless!

my ganache recipe is the 2:1 for dark chocolate to cream. And I use the food processor For example, i will measure by weight 14 oz of 60 % cacao dark chips and put in the food processor. Then I heat 7 oz by weight of heavy cream to a boil (it happens so quickly!) then pour the hot cream into the FP bowl. Cover and let sit 2 minutes. Then I turn it on and the magic of machinery do the rest. Scrape out of the FP into a another bowl and let sit overnight. I do find that this ganache (with my chocolate i have on hand now) comes out like very thick peanut butter, so for covering RKT, i would use an ounce or two more cream.