Ganache

• 500 grams (1 pound, 1½ ounces) semisweet or bittersweet chocolate, chopped into

Prepare your mise en place.

Place the chocolate in a medium stainless-steel bowl. Set aside.

Place the cream in a medium heavy-bottomed saucepan over medium-low heat. Bring it to a bare boil, watching carefully. Bubbles should form around the edge of the pan, but the cream should not vigorously bubble.

Remove the cream from the heat and pour it over the chocolate.