Chocolate Ganache
1/2 cup heavy cream
6 - 8 oz. of chocolate, chopped (bittersweet, semi-sweet, milk - use your favorite or mix them)
1/2 tsp. vanilla
Place chocolate in a blow. Heat the cream in a small saucepan over medium heat until hot and steamy. Once the cream is hot pour it over the chocolate and let sit for 5 minutes.
Stir the mixture until completely incorporated, gently stir in the vanilla. Let the ganache cool and thicken.
*For Ganache Frosting, refrigerate overnight or freeze until set, and then whip with your whisk attachment until fluffy.
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