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How to Make Ganache | Strawberries coated in Ganache 1 1/2 cups 60% bittersweet (or semisweet) chocolate, chopped 1 cup heavy (whipping) cream Place chocolate in a heat resistant bowl. On low heat ring the cream so a low simmer and take off heat immediately before it scalds. Pour the cream over the chocolate and leave for about 5 seconds. Start to gently stir cream into the chocolate with a wooden spoon until it is all melted and smooth. Let the ganache sit for a few minutes before pouring over the cake or using for dipping. When pouring over a cake, try to pour all over where you want it and avoid spreading as it will affect the sheen.