Chocolate Ganache

Let's Cook

1. Step 1.

   Bring to a boil in a small saucepan: ¾ cup heavy cream

2. Step 2.

   Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped

3. Step 3.

   Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.

4. Step 4.

   For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.