Yields three cups

Ingredients
24 ounces of chopped semi sweet chocolate or chocolate chips
12 fluid ounces of heavy cream

Directions

1. Pour chocolate into a heat safe bowl.
2. Heat the heavy cream in a sauce pan until it comes to a boil.
3. As soon as the cream boils, pour it over the chocolate.
4. Give the bowl a jiggle so that all of the chocolate is covered with cream.
5. Let the bowl sit for 4 minutes.
6. With a whisk, stir the chocolate slowly and firmly. Avoid making bubbles. Whisk until the mixture has a silky smooth, shiny consistency.
7. Cover and press plastic wrap directly onto the chocolate and the inner sides of the bowl.
8. Let sit in the fridge over night.
9. Remove the plastic wrap and heat in 30 second increments until it becomes a spreadable liquid (a bit thinner than peanut butter) for frosting or filling a cake

The proportions for chocolate ganache are 2 to 1: two parts weight of chocolate to one part volume of heavy cream. Convert this recipe for a bigger or smaller batch as needed.