- 2 heaping cups of chocolate (I used Baker’s Bittersweet Chocolate which is 64% cacao, but you can use semisweet if you are looking for something a little lighter.)
- 1 cup Heavy Whipping cream
Grind the chocolate in a food processor or chop it (with a serrated blade…trust me!) until it’s the consistency of coarse meal. Bring the cream to a boil in a saucepan over medium heat. (Don’t scald). Add the cream to the chocolate in the food processor or a stainless steel metal bowl and mix until smooth and shiny. Let the ganache cool until room temperature, or a little cooler.