Instructions

• Chop the 8 ounces (113 g) semi-sweet baking chocolate into small, even pieces and place them in a medium heat-safe bowl.
• Pour 1 cup (237 ml) heavy whipping cream into a small saucepan and heat over medium–low until it just begins to simmer (small bubbles appear at the edge). Do not let the cream boil.
• Pour the hot cream directly over the chopped chocolate, making sure all the chocolate is covered.
• Let the mixture sit undisturbed for 5 minutes so the chocolate softens.
• Whisk the cream and chocolate together from the center outward until the mixture is smooth and glossy and no chocolate pieces remain.
• Use the warm ganache immediately as a fondue or dip, or pour/drizzle it over cakes, pies, or fruit—while warm it will be pourable but not pipeable.
• To frost cupcakes with a thin layer or to glaze: while the ganache is still warm and pourable, spread or pour a thin layer over the cupcakes or desserts; it will set as it cools.
• To make a pipe-able chocolate frosting: let the ganache cool to room temperature on the counter until it thickens to a pipe-able consistency. Transfer to a pastry bag fitted with your desired tip and pipe.
• To make truffles: cover the ganache and chill in the refrigerator until firm. Use a 1-tablespoon scoop to portion, roll the chilled ganache into balls between your hands, then dip or coat as desired.
• To make whipped ganache frosting: start with cold, firm ganache. Place it in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer) and beat until light, fluffy, and slightly lighter in color (this takes a few minutes). The whipped ganache can then be spread or piped as desired.