Ganache

Directions

1. 1
   1.
2. 2
   In a heavy saucepan, boil heavy cream.
3. 3
   Turn off the heat.
4. 4
   Add chopped chocolate pieces and let it rest until melted.
5. 5
   Use a rubber spatula to stir the mixture until all the pieces are melted.
6. 6
   2.
7. 7
   Pour it into a room-temperature bowl and cover with plastic wrap.
8. 8
   Refrigerate the ganache until firm.
9. 9
   Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
10. 10
    Storage: Store the icing in an airtight container and refrigerate.
11. 11
    The icing will keep for up to 2 weeks in the refrigerator.
12. 12
    Yield: 3 1/2 cups (800 g)