Chocolate Ganache

So the word ganache throws people off. It sounds so, hmmmmm so special? Difficult? I don't know but when I found out how it's made I was like wow. None of those terms apply. Here is the recipe. Try it yourself!

Chocolate Ganache

3/4c. heavy whipping cream
6 - 4oz. bars of semi sweet baking bars (yes 6. This is alot of chocolate!)

Chop up baking chocolate. The smaller the size the quicker it will melt.

Put cream into a heavy sauce pan over medium heat until almost boiling. Remove from heat and add chocolate pieces. Stir until it is melted and smooth. Cool until it is the consistency you need.

(I used tinted fondant to make the hearts and roses)

This makes about 2 1/2 cups of chocolate. I used it for my mini Valentines cakes but there was extra so be sure to either cut the recipe or have some yummy things to dip and use it up for. It can be cooled and becomes a chocolate lump which could be used again but would need very carefully reheated. Over heating chocolate will ruin it so quickly.