This formula produces the perfect consistency for glazing a flawless cake. Any leftovers can be warmed and used as a scrumptious ice cream topping.
| 12 | ounces | semi or bittersweet chocolate* |
| 1/2 | cup | heavy cream |
| *Use good-quality chocolate such as Scharffen Berger and Valrhona. |
1. Chop the chocolate into small (1/4”) pieces using a sturdy knife or food processor.
2. Place chocolate in a medium, heat-proof bowl.
3. In a small saucepan, bring the cream to a full boil. Watch the cream closely, as it will boil over in an instant if left unsupervised.
4. Remove cream from heat and pour it over the chocolate.
5. Let sit for one minute, then whisk until the chocolate is melted and the mixture is uniformly smooth.
NOTE: If the chocolate does not melt completely, microwave for 20 seconds at a time, stirring in between.
6. Allow the ganache glaze to sit at room temperature until cooled and just thickened—about 30 minutes—before using it to glaze a cake.
