Ganache

For this recipe you need 1 3/4 cups of heavy cream, 12 ounces of finely chopped chocolate (you can mix chocolates here – I like a combo of bittersweet, dark and milk personally). Put 1/2 of the chocolate in a heat-safe bowl. Bring the cream just to a boil. You want it to the point where if you let it boil another 15 seconds it would boil over. When it gets to this stage, immediately remove it from the stove, and pour it over top of the chocolate pieces in the bowl. Let it sit for 30 seconds and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they are all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny.

Now, take 1 cup of this and set it aside in a bowl. The rest let it rest until it comes to room temperature. Cover that with plastic wrap and put in the fridge for 2 hours or until chilled completely.