Bring heavy whipping cream just to boil either in the microwave or on the stove (I prefer the microwave).
Pour it over a bowl of small pieces of chocolate.
Let the cream sit on the chocolate for a minute.
Stir the ganache until the cream and the chocolate are fully combined.
While still warm, this ganache is pourable and can be used to drizzle chocolate ribbons or to glaze cookies, cupcakes, or cakes. It can even be used as a filling between cake layers.
As it starts to cool, it thickens and takes on more of a spreadable consistency.
At room temperature (after it sits in a covered bowl on the counter for 1-2 hours), the texture is like brownie batter and the ganache can be rolled into balls for truffles or whipped at high speed to make a light, airy chocolate frosting.
Double the cream in this recipe for a ganache that can be poured over a cake to give it a beautiful chocolate glaze. Be sure to put something under the cake while you pour because the ganache will drip. It's too thin for a truffle, but if you chill it first, you can whip it to create a pipeable frosting that tastes like chocolate whipped cream.Double the chocolate in this recipe for very fudgey truffles. This ganache can also be used as a glaze or piped frosting. The glaze will have the consistency of the top of a Hostess cupcake.If you use milk chocolate or white chocolate, increase the amount of chocolate used for your particular application. You'll want to experiment to learn the ratio that works with your favorite chocolate. I'd start with 1.5:1 for the base 1:1 ratio.