Makes 1 quart.
Ganache will not whip properly unless it is cold.
ingredients
1 pound bittersweet chocolate, finely chopped
2 1/2 C heavy cream
method
Place the chocolate in a large heat-proof bowl.
Bring cream just to a boil over medium-high heat; pour over chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir the chocolate and cream until combined.
Transfer the ganache to the refrigerator to chill; stir every 5 minutes until the mixture is cool to the touch, about 30 minutes (watching carefully and stirring so that it remains a uniform temperature). Remove the bowl from the refrigerator; whip the ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in colour. Do not overwhip, or the mixture will become grainy. The ganache will keep thickening after you stop whisking. Use immediately.
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