Ganache for Icing and Filling Cakes

• 8 ounces premium dark chocolate or premium white chocolate
• 1 cup heavy cream or crème fraîche

Chop the chocolate as finely as possible. Heat a large mixer bowl with hot water from the tap and dry it completely. Add the chocolate, which will immediately start to melt. Bring the chosen cream to 175°F, pour the cream over the chocolate, and let stand a few minutes. Start the mixer on medium speed and beat until the mixture thickens and keeps the ripples made by the mixer blades. Use immedi