8 ounces bittersweet chocolate, finely chopped ( I used an entire bag of bittersweet chocolate bits)
1 cup heavy cream
3 tablespoons unsalted butter, at room temperature
To make the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan. Remove from heat and pour the hot cream over the chocolate; let stand 1-2 minutes, then whisk together until a smooth ganache forms.
I used this recipe for part of the topping of my Toffee Cruch cupcakes (post will come later!) and it was so simple and soooo yummy! The original recipe said to let the ganache chill and then pipe onto the cupcakes, but I dipped my cupcakes in the warm ooey gooey ganache right when I was done making it. It gave it a nice smooth finish with a neat glossy look!
What is ganache?? Ganache is a mixture of chocolate and cream that is used to fill pastries, and desserts (such as truffles) and as a topping for many different cakes and baked goodies!
Recipe found here!