Chocolate Ganache
 Chocolate ganache is a simple mixture of chocolate and cream that can be used as a filling, frosting, glaze, or chocolate fondue. Ingredients ¾ cup heavy cream (you may need more or less depending on how you plan to use the ganache; see variations below) 8 oz semi-sweet chocolate, chopped ¾ cup heavy cream (you may need more or less depending on how you plan to use the ganache; see variations below) 8 oz semi-sweet chocolate, chopped Optional Flavorings 2 teaspoons liquor, 1 teaspoon vanilla extract, or 2 teaspoons instant espresso powder 2 teaspoons liquor, 1 teaspoon vanilla extract, or 2 teaspoons instant espresso powder Instructions Base Recipe (Adjust quantity of cream depending on how you plan to use the ganache; see variations below) In a medium pot, heat the cream over medium-high heat, until it just begins to simmer. Turn off the heat immediately. Add in the optional liquor, vanilla or espresso powder. In a heatproof bowl, pour the hot cream over the chopped chocolate, making sure the chocolate is completely covered by the cream. Allow it to sit for 5 minutes. Use a rubber spatula or a whisk to mix together the chocolate and cream until it is evenly combined and completely smooth. If for any reason your ganache still has unmelted chocolate chunks, pop the bowl in the microwave and heat for 20 seconds, then stir again until melted. (Alternatively, in a small pot, bring 1 inch of water to a simmer. Place the bowl over the pot, making sure the bottom of the bowl doesn't touch the water, and stir for another minute or so until the remaining chocolate is melted.) (Adjust quantity of cream depending on how you plan to use the ganache; see variations below) In a medium pot, heat the cream over medium-high heat, until it just begins to simmer. Turn off the heat immediately. Add in the optional liquor, vanilla or espresso powder. In a heatproof bowl, pour the hot cream over the chopped chocolate, making sure the chocolate is completely covered by the cream. Allow it to sit for 5 minutes. Use a rubber spatula or a whisk to mix together the chocolate and cream until it is evenly combined and completely smooth. If for any reason your ganache still has unmelted chocolate chunks, pop the bowl in the microwave and heat for 20 seconds, then stir again until melted. (Alternatively, in a small pot, bring 1 inch of water to a simmer. Place the bowl over the pot, making sure the bottom of the bowl doesn't touch the water, and stir for another minute or so until the remaining chocolate is melted.) Spreadable Ganache (For frosting layer cakes/cupcakes and using a sandwich cookie filling) Make the base ganache recipe and allow it to cool for about 10 minutes. Place a piece of plastic wrap over the top of the bowl with the ganache, pressing it directly against the ganache, to prevent a film from forming on top. Allow the ganache to sit in the bowl at room temperature for 3 hours. Then, spread or pipe it onto your cake or cupcakes, or use it as a cookie filling. (For frosting layer cakes/cupcakes and using a sandwich cookie filling) Make the base ganache recipe and allow it to cool for about 10 minutes. Place a piece of plastic wrap over the top of the bowl with the ganache, pressing it directly against the ganache, to prevent a film from forming on top. Allow the ganache to sit in the bowl at room temperature for 3 hours. Then, spread or pipe it onto your cake or cupcakes, or use it as a cookie filling. Ganache For Truffles Make the base ganache recipe, but reduce the cream to ½ cup plus 2 tablespoons (or ½ cup plus 1 tablespoon of cream and 1 tablespoon liquor). Allow the ganache to cool for about 10 minutes, then place a piece of plastic wrap over the ganache, pressing it directly against the ganache to prevent a film from forming on top, and refrigerate for 4 hours. Once chilled, divide the ganache in half and put one half back in the refrigerator. Using a small spoon, scoop out generous tablespoon-sized amounts of the ganache and roll into truffles, then, roll them in your favorite coating, such as chopped nuts, confectioners’ sugar, cocoa powder, sprinkles, etc. Repeat this with the remaining ganache. Work quickly since the ganache softens fast! Make the base ganache recipe, but reduce the cream to ½ cup plus 2 tablespoons (or ½ cup plus 1 tablespoon of cream and 1 tablespoon liquor). Allow the ganache to cool for about 10 minutes, then place a piece of plastic wrap over the ganache, pressing it directly against the ganache to prevent a film from forming on top, and refrigerate for 4 hours. Once chilled, divide the ganache in half and put one half back in the refrigerator. Using a small spoon, scoop out generous tablespoon-sized amounts of the ganache and roll into truffles, then, roll them in your favorite coating, such as chopped nuts, confectioners’ sugar, cocoa powder, sprinkles, etc. Repeat this with the remaining ganache. Work quickly since the ganache softens fast! Ganache Glaze/Fondue (For glazing cakes with a smooth finish, dripping down sides of a cake, dipping the top of cupcakes and cookies, and using as fondue) Make the base ganache recipe, but increase the heavy cream to 1 cup. Allow the ganache to cool for 5 minutes before using. (For glazing cakes with a smooth finish, dripping down sides of a cake, dipping the top of cupcakes and cookies, and using as fondue) Make the base ganache recipe, but increase the heavy cream to 1 cup. Allow the ganache to cool for 5 minutes before using. Whipped Ganache (For frosting layer cakes and piping onto cupcakes) Make the base ganache recipe, but increase the heavy cream to 1 cup. Allow the mixture to cool completely at room temperature for 30 minutes. Use an electric handheld mixer or stand mixer with the whisk attachment and beat the ganache on medium speed for 5 to 7 minutes, until it’s thickened like whipped cream. Use right away or store in the fridge for up to 3 days. If storing in the fridge, you may need to rewhip when ready to use. (For frosting layer cakes and piping onto cupcakes) Make the base ganache recipe, but increase the heavy cream to 1 cup. Allow the mixture to cool completely at room temperature for 30 minutes. Use an electric handheld mixer or stand mixer with the whisk attachment and beat the ganache on medium speed for 5 to 7 minutes, until it’s thickened like whipped cream. Use right away or store in the fridge for up to 3 days. If storing in the fridge, you may need to rewhip when ready to use.