Chocolate Ganache

Yields approximately 1.5 Cups.

Ingredients:

• 6 oz (185g) chocolate chips (we used both semi-sweet and bittersweet)
• 2 T (28g) butter
• 1⁄2 c (4 fl. oz./125 ml) heavy cream

Directions:

1. In a small, heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring cream just to a boil.
2. Remove from heat and immediately pour the over the chocolate and butter. Using a handheld whisk, stir mixture until chocolate and butter melt and are smooth. Let cool until spreadable.

For easier serving, place a quart size storage bag inside a coffee mug, folding the bag over top of cup. Scrape ganache into bag with a rubber or silicone spatula.

When ready to serve, position ganache to one corner of the bag, twist top slightly and snip a small hole in the corner. Pipe like a pastry bag. If you have leftovers, pipe the remaining ganache into a clean storage bag and store in the refrigerator for up to one week.