I meant to photo the whole process, but in my eagerness to inhale the stuff, I forgot.  Anyway, it’s is so easy to make ganache.  And the stuff is so dang versatile.  You need 1 pint of heavy whipping cream (not the ultra pasteurized stuff) and 1 pound of semi-sweet chocolate chips.  Get good quality chocolate or the consistency will be off.

Bring the pint of cream just to a simmer.

Remove from heat.

Dump in the chips and let it sit for 2 minutes.

Then stir.

At this point, the mixture is warm and a bit watery. You can give it a few minutes to thicken up and then use it warm poured over cakes or fruit.

Or, You can do this….

Pour the mixture into the mixer. This will work much better if it has had time to cool in the refrigerator.  But if your sweet tooth has seized control of your body, you can do it while it is still warm. It just won’t fluff as much.

Whip it on a high setting. The cooler the mixture, the quicker and better it will whip up.

” Is it ready yet?”

This ganache is still somewhat warm, but thick enough to compliment this cupcake. I can leave the the rest in the fridge overnight and it will be the consistency of frosting in the morning. Of course, all the chocolate cupcakes will be gone by then….

Wuzza