Chocolate Ganache Recipe

Chop the chocolate finely, making sure there are no large lumps.

Heat the cream in a saucepan over medium heat until it is scalding. This means that there is steam rising from it and tiny bubbles appearing on the surface. Do not let it boil.

Pour the hot cream over the chopped chocolate and let it sit for 1 minute.

Use a metal spoon to stir in circles in the middle of the bowl until all the chocolate is melted and the ganache is glossy and smooth.

Let it cool to the desired consistency, depending on what you are using it for.