This is a standard recipe for a medium thick ganache. It uses equal parts dark or bittersweet chocolate and heavy cream.
When warm and liquidy, you can use it as a glaze. Or cool it and whip it into frosting or mix with whipped cream and egg white to make a mousse.
8 Fluid Ounce
8 Ounce chopped
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Chop your chocolate into small pieces, or if you can find high quality chocolate chips, you can use those as instead. Apply pressure with your hand on top of the blade or use something like a rolling pin or mallet to hit the top of the blade.
Some hard chocolates aren't so good for your food processor or your nice sharp chef's knife so use a strong serrated knife with large teeth.
The smaller the chocolate pieces, the easier they will melt.
Put the chopped chocolate into a medium bowl.
To aid the melting, you may wish to keep the chocolate in a warm (but not hot) place at this point, say near the oven.
Bring the cream to a boil, either in a heavy sauce pan or in the microwave. Watch carefully so that the cream doesn't boil over.
When the cream is hot, pour it over the chocolate chunks and leave for two minutes.
After two minutes, start mixing the chocolate and cream until smooth.
The ganache should be uniform in color with the cream fully integrated.
At this point you can use it to glaze a cake or something.
Otherwise, refrigerate uncovered for an hour. You don't want any condensation forming and dripping back in.
When the bowl is cool to the touch, you can cover it and then refrigerate for at least 3 more hours to set.
Any time you want to soften the ganache, simply move some to a serving dish and microwave for 15-20 seconds.
You can use the ganache as a spread for crepes or whatever you want.
Or, you can whip it for a couple minutes to create a chocolate frosting.
Or, you can whip it and fold it into whipped cream and whipped egg whites to make chocolate mousse.