Yields 24 ounces ganache, about 40 truffles, 2 dozen tartlets, or plenty of hot chocolate
from Jael and Dan Rattigan of French Broad Chocolate Lounge in Asheville, North Carolina
12 ounces very high quality chocolate
12 ounces organic heavy whipping cream, room temperature
Finely chop chocolate and place in non-reactive bowl.
Pour cream into a saucepan and set over medium-high heat. As soon as cream starts to boil, remove from heat and pour over chocolate. Allow to sit for a minute or two so temperatures of chocolate and cream can balance. Whisk until all chocolate has melted and texture is glossy and smooth. (Note: can also do this step in a food processor or with a hand-held immersion blender—in which case, you can blend as soon as hot cream is poured over chocolate.)
Use ganache immediately to pour over ice cream, cake, or any desired dessert. Other ideas: for individual tarts, pour into pre-baked tartlets and allow to rest at room temperature until ganache solidifies to fudgy consistency. For truffles, allow to rest until at room temperature until cooled and firm. Once chilled, use a melon scoop to make truffles. Roll truffles in ground pistachios or peanuts, powdered sugar, ground dehydrated raspberries or blueberries, coconut, cocoa powder, cacao nibs, or other coating of your choice. For the most decadent hot chocolate ever, heat 24 ounces milk in a saucepan over high heat. When scalded, pour 12 ounces ganache into hot milk and stir continually until melted and smooth. Pour into mugs and enjoy chocolate bliss.