Chocolate Ganache Frosting

Any chocolate you like

Heavy cream

Only two little ingredients and believe me…this one’s a show stopper. Once you make this, you will never want to make another frosting again. It’s THAT good. The word ganache used to scare me. I was always so tempted to try my hand at it, but it sounds complicated and finicky to make. Everyone will think you slaved in the kitchen making this fancy schmancy dessert. I like to chill it and pipe the top of cupcakes with it. It is so irresistibly good and it melts in your mouth. This is “hide in the closet with a spoon” kind of good. It reminds me of the center of a Lindor Truffle.

Use about equal amounts of chocolate to heavy cream. I use a pint of heavy whipping cream and almost a bag of chocolate chips (not an exact science). It doesn’t matter what kind of chocolate - dark, milk, or white, just make sure you chop it up nice and small. Heat the heavy cream in a small pot just to the boiling point. Pour over the bowl of chocolate and wait a few minutes. When it’s nice and melty, start to stir. When it comes together, it will be a decadent liquid ganache that you can pour over a cake for a beautiful sheen. It also makes for a luscious fruit dip. At this point, I like to take it a step further. Put it in the fridge for at least an hour, until it's really chilled, then use an electric hand mixer and start whipping. It takes a while to get to the consistency of frosting, but don’t lose faith. It will happen eventually, and when it does…it’s pure magic.