Chocolate Ganache

Makes ~ 3 Cups

1 lb Bittersweet Chocolate

16 oz Cream

Pinch of Salt

Melt chocolate in a double boiler.  You can make your own by placing a heat-proof bowl over a pot of simmering water.  You can also melt your chocolate in the microwave.  Melt chocolate on 50% power in minute increments.  Stir after every minute.

While the chocolate is melting, heat the cream until just boiling in a small saucepan over medium high heat.  Make sure to watch cream carefully, as it will boil over very quickly.

Pour cream into melted chocolate.

Using a spatula held at a 45 degree angle, stir in tight circular motion.  Keep the spatula touching the bottom of the bowl to reduce air bubbles and ensure a perfect emulsion.  Be patient, this could take a couple of minutes.

Once the ganache is dark brown and shinny, you are ready to work with it.

At this stage, the ganahce can be used as a glaze.  If the ganache becomes cool and thick, reheat briefly in the microwave.

To use as a filling, let the ganache cool at room temperature and then spread.