This classic recipe is the base of dozens of desserts. Chilled and rolled, it is the center of a truffle. Poured hot over cakes, it is a shiny glaze. Whipped stiff, it makes a pretty frosting. Allowed to set naturally, it is the perfect filling.
8 oz.(8 squares or 1-1/2 cup chips) bittersweet chocolate
1 cup heavy cream
n a small saucepan over high heat, bring cream to a boil. Place chocolate in a medium sized bowl. At the boil pour cream over chocolate, let stand 3-5 minutes, then whisk until smooth.
Glaze: Use immediately.
Room Temperature: Let stand at room temperature over night (at least 6 hours) until set. Ganache should be spreadable, but not at all runny.
Whipped: Let glaze cool to room temperature, then whip just until soft peaks form. Be careful not to over whip.
Milk Chocolate: Use milk chocolate, and adjust recipe to 16 oz. milk chocolate and 1 cup heavy cream.
White Chocolate: Use White Chocolate, and adjust recipe to 1-1/2 lb. (24oz.) white chocolate and 1 cup heavy cream.