Chocolate ganache is simpler to make than you think!

Ganache

Makes 1 1/2 cups

8 ounces semisweet or bittersweet chocolate

1 cup heavy cream

1/8 teaspoon coarse salt

Coarsely chop the chocolate and place in a heat-proof bowl. Bring cream just to a boil over medium-high heat. Pour over the chocolate and add salt. Let stand for 10 minutes (do not stir - doing so will cool the ganache too quickly, making it grainy). Stir with a whisk until smooth and shiny to break up any pieces and emulsify the cream and chocolate. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it. To make a whipped filling or frosting with the ganache, let it cool to room temperature, stirring often, 45 minutes to 1 hour. Beat the ganache with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. This will yield about 2 cups. Use it as a filling or spread it over cakes.