Chocolate Ganache
283 g Bittersweet chocolate chips
400 ml Heavy whipping cream
283 g Bittersweet chocolate chips
400 ml Heavy whipping cream
Place chocolate chips in a glass bowl.
Gently heat whipping cream in a small sauce pan on medium heat until small bubbles start to appear on the surface.
Pour the hot cream over the chocolate chips and let stand for one minute.
Stir gently until smooth.
Set aside at room temperature to cool. About an hour or until the ganache is a smooth spreadable consistency.
If it’s still a little loose, refrigerate for 10-15 minutes, stirring every 5 minutes or so until it’s just right.