8ouncessemi sweet or bittersweet chocolate(very finely chopped)
1cupheavy cream
Instructions
Place the chopped chocolate in a medium heat-proof metal or glass bowl. Place the cream in a small saucepan and heat over medium heat just until it begins to bubble around the edges; do not let it come to a full simmer or a boil. Pour the cream over the chocolate and let it sit, without stirring for 3 minutes. The chocolate will begin to soften and melt.
With a silicone spatula or metal spoon slowly stir the chocolate into the cream. Do not over beat the mixture; stir gently.
When the chocolate is melted and the mixture is warm, you can use it as is as an icing or a sauce. It will continue to thicken as it cools. Once completely cooled, after 2 to 3 hours, it will be very thick, and can be scooped up with a spoon and used in truffles or as a center for ganache-filled cupcakes.
You can also beat cooled ganache with a mixer until it becomes fluffy, about 3 to 5 minutes. This can then be used as a frosting.
Notes
Uses for Chocolate Ganache
As a frosting for cakes, cupcakes, and bar cookies