Easy Chocolate Ganache

What you need:

    • 8 oz. bittersweet chocolate
    • 1 cup heavy cream

Directions:

    1. Chop chocolate finely as best as you can. Then place in a medium heatproof bowl.
    2. In a small saucepan, bring heavy cream to a boil. Keep an eye on it so it doesn't boil over. It happens in the blink of an eye.
    3. Pour boiling cream over chocolate immediately. Gently tap the bowl on the counter so the chocolate settles and then let sit for 1 minute, undisturbed.
    4. Slowly stir with a rubber spatula starting from the center and working to the sides. Try not to add air to it. Stir for about 2 minutes until chocolate is melted completely.
    5. Let sit at room temperature until it cools to 70 degrees. This will take around 4 hours.
    6. The ganache is ready to use --or-- cover and store in the refrigerator for up to 2 weeks.

Recipe from Food Network