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["Heat the A ingredients in a saucepan over low heat.", "Bring to a boil and immediately turn off the heat.", "*Be careful not to simmer it too much.", "Break the chocolate up and add it to the ingredients in Step 1.", "Mix well with a spatula or whisk.", "Stir until the chocolate is completely melted and it's smooth and creamy.", "Put the saucepan from Step 3 in a bowl of ice water and continue stirring.", "It will become thick and glossy as it cools.", "Put the mixture from Step 4 in a pastry bag with a round tip, and when it reaches your preferred consistency, it's ready.", "*Squeeze as much as you like on cookies or macarons.", "Put any leftover ganache in a heat-resistant container and store in the refrigerator.", "Simply warm it up in a double boiler whenever you want to use it.", "It's delicious, even when made with inexpensive chocolate.", "It's even better if it's made with couverture chocolate.", "I use a kind of mizuame I buy at a baking supply shop called Cuoca, that's really easy to measure.", "Please try another version of this recipe I uploaded ""Strawberry Ganache""
