Yes it will be. 🙂

I made this today using Ghirardelli semi sweet chocolate chips and did 2/3 cups of heavy cream because I wanted a thicker ganache (as instructed in notes of recipe) for putting over a chocolate cake that had a mascarpone cream filling. It was perfect! So Shiny and delicious! Great recipe

Hi Sarah! It’s ok at room temperature for a couple of days due to the chocolate to cream ratio. It has to do with the amount of water available to promote bacterial growth. There’s a good bit of science behind it if you feel like diving in online. Of course you should always do what you feel is the safest. 🙂

Since you are melting the chocolate with cream you should be fine here. If you were just adding the food coloring to straight melted chocolate it would seize.

For coloring chocolate, you need to use oil based food coloring, or else the chocolate will seize up.

I have made this ganache for drip cakes many times and have loved it each and every time!!!
Can you explain why it is ok to leave ganache at room temp for multiple days when there is dairy as one of the main ingredients? Trying to figure out how heavy cream can be involved and not refrigerated. Trying to convince myself it would be totally fine as a glaze on baked donuts for a few days. Thanks so much!!

I’d recommend making the ganache in advance, then whipping it when you are ready to use it.

Hello Sam, made ganache and used it as frosting for cheese cake that I made for my husband’s birthday a few days back and it was fabulous. Although I couldn’t get heavy cream, I made it with fresh cream. Thank you for your amazing and super easy recipe ❤️

Hi Jody! It will set! I almost exclusively use couverture chocolate for my ganache these days and it works great 🙂

I’ve just recently come across couverture chocolate (they look like melting discs). I bought for dipping oreo balls, peanut butter balls, coconut balls and I find when melted it stays melted for quite some time, unlike other chocolate that you have to keep warm or it will get too thick and not be dipable. I was wondering if maybe ganache using couverture chocolate would set? thicken?

Hi Shiloh! I’d be concerned that the ganache would end up being a bit too thin. 🙁

Ghirardelli definitely makes good chocolate chips, but I’ve had success with nestle as well. 🙂

If I were to use chips the Ghiradelli would be the way to go, right?

Hi Gretchen! This should work just fine. Enjoy 😊

Hi Candice! This the perfect option! It does set without becoming really hard. 🙂

Hi Denise! I would probably increase the recipe by at least 50% to cover the entire top of a 9 x 13. 🙂

It can, but it won’t set and be hard and snappy like is typical with chocolate strawberries. I do actually have a recipe for chocolate covered strawberries you could use. 🙂

Hmmm that is a good question. I feel like it may work, but I haven’t tried it to say for sure.