Ganache

• 12 oz [340 g] semisweet or bittersweet chocolate, finely chopped
• 1½ cups<

1) Place the chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes.

2) Remove the plastic and whisk until completely smooth. Use as directed in the recipe. Ganache can be stored in an airtight container in the refrigerator