Recipe: Adrienne's Family Chocolate Ganache

Ingredients:

2/3 cup Heavy whipping cream

7 oz. Fine-quality bittersweet chocolate (finely chopped, not unsweetened, and I suggest 70% cocoa or higher)

Directions:

Pour cream into a double boiler or heavy saucepan and set on low heat, stirring often. Watch cream carefully, and just when small bubbles start to appear at the edges of the pan, add chocolate in small batches, stirring constantly and fully melting chocolate before adding more. After adding the final batch, take the saucepan off the heat and stir final batch of chocolate. The ganache will be smooth and glossy.

In this liquidy state, I serve as a fondue, dip cupcakes, or pour over cakes for a thin layer. I also cool the ganache at room temperature (stirring occassionally) until it sets a bit further, at which point I spread on cakes for a thicker frosting. Immediately place the frosted item in the refrigerator to set up "nice and shiny," as Adrienne would say.