For chocolate ganache glaze (ideal for drip cakes, pouring over ice cream, dipping fruit, or eating out of the bowl :)
1 part chocolate, 1 part heavy cream. This means equal parts of each so for 1 cup of chocolate chips, use 1 cup of heavy cream
*pour 1 cup of semi-sweet chocolate chips in a bowl
*meanwhile, heat the heavy cream in a saucepan and bring to a boil
*pour the heavy cream over the chips and stir continuously until fully incorporated and smooth.
*if lumps still exist, place the bowl on top of a saucepan filled with water halfway and nearly boiling in order to melt the rest.
For chocolate ganache frosting (ideal for frosting cakes especially for those you apply fondant to)!
2 parts chocolate, 1 part heavy cream (use the same method as above). So for 2 cups of chocolate, use 1 cup of heavy cream.
For white chocolate ganache (ideal for drip cakes)
3 parts white chocolate, 1 part heavy cream (sometimes I use 2 parts white chocolate if I want it a bit more runny).
*Same steps as above and if you want to add coloring, be sure to use GEL, not liquid food coloring. Add the color when you begin mixing the chips and the cream.
I hope this helps! Happy ganaching!