Food & Cooking Recipes Dessert & Treats Recipes Quick Chocolate Ganache 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 4, 2019 Print Rate It Share Share Tweet Pin Email Use this recipe to make our Inside-Out German Chocolate torte. This ganache thickens as it sits; it should be pourable but thick enough to fully coat the cake. Ingredients 1 pound bittersweet or semisweet chocolate 2 ½ cups heavy cream Directions Chop chocolate finely using a serrated knife; place in a large heat-proof bowl. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room. Rate it Print