Chocolate Ganache

Place the chocolate in a medium bowl, and set aside.

Heat heavy cream in a saucepan over medium high heat, and bring to a scalding temperature, which is 180ºF. If you don’t have a thermometer, this is when the edges of the cream start to bubble, but it hasn’t reached a full boil yet. Remove the cream from the heat and immediately pour onto the chocolate. Let sit for 2 minutes.

Stir the chocolate and cream together with a spoon until the two combine into a thick, luxurious chocolate ganache. It’s now ready to be used for glazing cakes or dipping cookies.