This recipe is great as a ganache between layers or on top of a cake. It's also wonderful as a mousse in pies or to eat plain. Make 3 1/2 cups.
2 cups heavy cream
16 ounces chocolate, finely chopped (I like to use a semi-sweet or dark chocolate)
1) Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, just until it starts to boil.
2) Put chocolate in a medium sized glass bowl and pour hot cream over.
3) Let sit for a minute or two, then stir until completely smooth.
4) Chill the ganache to a thick spreading consistency. This takes several hours or overnight.
If making into a mousse, stir chilled ganache thoroughly, then beat for one minute. Scrape sides, then beat for 30 second intervals, always scraping sides after beating, until ganache thickens enough to be a mousse.
Store in airtight container in fridge and enjoy.
