Ganache

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   In a heavy saucepan, boil heavy cream.

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   Turn off the heat.

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   Add chopped chocolate pieces and let it rest until melted.

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   Use a rubber spatula to stir the mixture until all the pieces are melted.

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   2.

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   Pour it into a room-temperature bowl and cover with plastic wrap.

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   Refrigerate the ganache until firm.

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   Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.

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    Storage: Store the icing in an airtight container and refrigerate.

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    The icing will keep for up to 2 weeks in the refrigerator.

No additional tips available.