Dark Chocolate Ganache

I love things that are multi-purpose, quick and easy -- ganache is just that.

Use it warm, room temperature or cold. Top it on cupcakes, cakes, fruit -- roll it into balls and dip it in cocoa powder, or even nuts/candies. Can you say "truffles?"Mmmmmm!

Whatever you want to use it for, you can have it white, milk chocolate or my favorite -- dark chocolate.

For an amount for a 9 x 9 cake, I use the recipe as follows:

Ingredients:

5-6 oz semisweet chocolate chips (Remember: a 1/2 cup = 4 oz)

1/2 cup heavy whipping cream


Process:

1. Place chocolate chips in a microwave safe bowl and set aside.

2. In a small sauce pan, place heavy cream over medium heat. As soon as it reaches bowling point, remove from stove and immediately pour over chocolate chips. (If it boils too much, it will curd... eww....)

3. Make sure all the chocolate chips are immersed. Let sit about five minutes. Use a whisk to combine everything until it is smooth and silky.

Don't forget to taste it. The beauty of dark chocolate ganache is that you can always slowly add sugar to get it JUST where you want it. Refrigerate, or let sit about ten minutes before use.


Last step: enjoy!

-Chels