Chocolate Ganache

I can not tell you all how much I love frostings.  Not that butter and powdered sugar stuff, but cream cheese, Swiss meringue buttercream, mascarpone and chocolate ganache frostings.  Sometimes I think that I could eat cardboard as long as it was covered with frosting.  This particular frosting is a standard chocolate ganache but made with a higher chocolate to heavy whipping cream ratio so that the truffle filling would be thick enough to pipe on a cupcake.  I love to use this filling on top of devils food cake it makes for one incredible chocolate fix.  This should be enough to frost a cake.

Chocolate Ganache

Ingredients:

4 cups heavy whipping cream
4.5 cups chocolate (I honestly use like 2 bags of Nestle semisweet chocolate chips)

1. In a heavy sauce pan with the burner on low, bring the heavy whipping cream to a gentle boil.  Careful to not scorch the cream.
2. Add the chocolate chips to the heavy whipping cream and gently stir until the chocolate has completely melted.  Removing the sauce pan every few minutes from the burner so that the ganache does not burn.
3. Transfer the mixture to a bowl and occasionally stir to prevent a film from forming.
4. As the ganache cools it should thicken up and you will be able to pipe it onto a cupcake or spread onto a cake.

This recipe is the standard recipe for a chocolate ganache.  If you want the ganache to be a little bit thinner add less chocolate chips to the heavy whipping cream…maybe only 2 cups of chocolate chips?  Experiment and have some fun with the recipe because it pretty much tastes good with anything!