Ganache

Directions

• Chop the chocolate: If you are using bar chocolate, chop it into small, even pieces to make it easier to melt.
• Heat the cream: In a small saucepan, heat the cream over medium-low heat until it starts to bubble around the edges. 
  Do not let it boil completely.
• Mix the chocolate: Remove the pan from the heat and add the chopped chocolate to the hot cream. 
  Let it sit for about 1 minute so the heat from the cream starts to melt the chocolate.
• Stir until smooth: After the resting time, stir slowly with a spatula or wooden spoon, starting in the center and mixing towards the edges. 
  Continue stirring until all the chocolate is melted and the mixture is smooth and homogeneous.
• Cool and use: Let the ganache cool slightly before using.
• It can be used in its more liquid form as a topping for cakes, cupcakes, fruits or other desserts.
• If you want a thicker ganache for filling or for making truffles, let it cool to room temperature, then refrigerate for a few hours until it reaches your desired consistency.