Basic Ganache - cooking recipe

Ingredients

12 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, bar,cut or broken into bits
1 cup whipping cream

Preparation

Put chocolate into heavy bowl.
Heat cream in saucepan over medium heat just until bubbles form around pan.
Slowly pour hot cream into chocolate, stirring constantly.
Do not whip--stir until chocolate is melted and you have a creamy emulsion.
Store in covered container in refrigerator for up to 2 weeks.