16 ounces semisweet chocolate
16 ounces (2 cups) heavy cream
16 ounces (2 cups) heavy cream
- Chop chocolate in a food processor. Leave chocolate in the processor bowl.
- Heat the heavy cream in a saucepan over low heat until bubbles form around edges. Do not bring to a full boil.
- Pour the hot cream over the chopped chocolate and let sit for a couple of minutes.
- Turn on food processor and pulse until the ganache is smooth.
- Use as an icing now or let cool at room temperature for 2 to 3 hours, then mix with a beater and use as a frosting.
