216gchopped chocolate (I use semiisweet chcolate chips)
240mlHeavy whipping cream (1 Cup)
Instructions
Place chocolate in small, heat-proof bowl
Heat cream in small saucepan over medum low heat until just simmering. Do not boil!
Pour heated cream over chocolate chips, bing sure to cover the chips.
Cover the bowl with a small plate and wait five minutes for the chocolate to melt. Do not stir yet!!!
After five minutes, use a small whisk to stir the chocolate and cream mixture. At first this will look like cream with swirls of chocolate in it, but after a minute or so, the chocolate and cream will form an emulsion. That's your ganache!
Let the emulsion cool. How long depends on what you're going to do with it. See below.
Notes
For a drip cake, let the emulsion cool about 20 minutes or to about a temperature of 90F. The same cooling time works if you are using the ganache as a base for a chocolate mousse. If you want to whip the ganache and use it as a frosting, the same cooling time works. The whipped version at room temperature has a texture somewhat like butter cream frosting but with less sugary sweetness. It makes a great frosting for cookies.