Chocolate with Heavy Cream

In a ganache recipe, heavy cream in almost as important as the chocolate. If you aren't sure which brand of heavy cream to use, test a variety of brands to see what tastes best to you. I prefer to use a 40 percent heavy cream due to its low water content. The higher number means more fat and less water. I also try to use heavy cream that is ultrapasteurized, meaning it is exposed to higher heat in processing, which father limits bacteria growth.