Basic Ganache

How to use ganache: truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.

Steps

Put chocolate into heavy bowl.

Heat cream in saucepan over medium heat just until bubbles form around pan.

Slowly pour hot cream into chocolate , stirring constantly.

Do not whip--stir until chocolate is melted and you have a creamy emulsion.

Store in covered container in refrigerator for up to 2 weeks.

Ingredients

semi-sweet chocolate chips, whipping cream