Chocolate Ganache
(Makes about 2 cups)

Chocolate Ganache is the simplest concoction to use for chocolate frosting, and the tastiest, in my opinion. You must make it with a top quality chocolate, because it’s the flavor of the chocolate that makes Chocolate Ganache so superb.

1 cup heavy cream
8 ounces excellent quality dark chocolate, chopped into small bits

Scald the milk in a saucepan over medium heat, or microwave it in a large microwave-safe measuring cup on high for 3 minutes. Remove the pan or cup from the heat. Add the chopped chocolate to the cream, and stir gently with a wire whisk until the mixture is completely smooth. The smaller the chocolate was chopped, the quicker this will be done.

Use the ganache warm to coat the tops of cupcakes or other desserts, or let it cool, whisking gently every 10 minutes or so, until it is of a spreadable consistency for frosting or piping onto cakes, cupcakes, or other desserts.

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