No-Fail , Way Easy Chocolate Ganache

1. 1

   Dump the chips and butter into a food processor.

2. 2

   Bring the cream and sugar to a boil.

3. 3

   Don't burn it!

4. 4

   Dump cream mixture into chips, turn processor on.

5. 5

   Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.

6. 6

   If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.

7. 7

   Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.

8. 8

   Perfect and yummy.

9. 9

   Don't work it too much or it loses its shine-- though it's always delicious.

10. 10

    I imagine a blender will work-- you might have to add more cream to supply more liquid.

11. 11

    I haven't tried.

12. 12

    Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.

13. 13

    For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.