Blend chocolate and heavy whipping cream together to create silky smooth chocolate ganache which can be used to make frosting, glaze, fondue, or chocolate truffles.
Finely chop the chocolate and place it in a large shallow bowl or in the bowl of a food processor.
Heat the heavy whipping cream in a saucepan set over medium heat just until it begins to simmer (bubbles begin to form).
Pour the hot cream over the chocolate. If you have patches of exposed chocolate, gently push it into the cream but do not stir!
Let the chocolate and cream sit, undisturbed for 3 minutes to allow the chocolate to begin to melt.
Then begin stirring the mixture in small circles in the center of the bowl. As the chocolate and cream start to darken and come together you can begin to make your circle bigger.
Continue stirring until the cream and chocolate come together then widen the circle again and continue until the entire bowl of cream comes together. Be sure to scrape the bottom and sides of the bowl.
Then quit stirring as soon as the chocolate and cream come together to create a silky smooth ganache.
Cover the bowl of ganache with a tight-fitting lid or press a piece of plastic wrap onto the top surface of the ganache and set it aside at room temperature.
Pour hot cream over the chocolate, close the lid, and pulse two times.
Remove the lid and scrape down the side of the bowl being sure to scrape in the corners of the bowl.
Return the lid and wait for 2-3 minutes to allow the hot cream to melt the chocolate.
Then pulse 3-6 times until the ganache comes together.
Pour the ganache into a bowl, cover, and set aside to cool.
Do not scrape any thick chocolate from the bottom of the food processor, just allow the liquid ganache to fall into the bowl leaving behind any that is too thick.
Use the ganache as a glaze, fondue, filling, or frosting, or scoop and roll it into truffles.
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