Chocolate Ganache

1. Stage

Heat the heavy cream: Pour the heavy cream into a small saucepan set over medium heat, until steam begins to rise, 2 to 3 minutes. You want the cream to be hot, but do not allow the cream to boil. If it does happen to boil, make sure you cool the cream down for 5 minutes before adding it to the chocolate.  Alternatively, use a microwave-safe measuring cup and microwave on high, until steaming, about 1 1/2 minutes.

2. Stage

Pour the hot cream over the chocolate chips: Into a medium-sized mixing bowl, add the chocolate chips. Pour the warm cream over the chocolate chips and allow the cream to sit and melt the chocolate for 10 minutes. Do not stir it.

3. Stage

Add the liquor (or flavoring): Add the brandy, cognac or vanilla extract to the bowl of chocolate and whisk the mixture until very smooth. If you find that chocolate lumps remain, pop the bowl into the microwave, and heat it for 30 seconds, 15 seconds at a time. Whisk the ganache until smooth. 

4. Stage

How to get a pourable glaze: Allow the ganache to sit for 15 minutes (or until it reaches 90°F) stirring every 5 minutes with a whisk, for a pourable, glaze consistency. 

5. Stage

How to get a pipeable frosting: Allow the ganache to cool for 25 to 30 minutes, stirring every 10 minutes, for a thicker, pipeable frosting. Once the ganache has reached this stage, it will hold a peak when you lift your spatula or whisk from it. At this point, you can also whip it with an electric hand mixer on high. It will go from a dark chocolatey-brown ganache to an airy, light brown color. 

6. Stage

Frost a cake: This recipe will frost a 3 tiered, 8-inch cake. If you have left over frosting stir it into warm milk for a cup of hot chocolate.