Step 1

Chop chocolate into small pieces. The smaller the chop, the faster it melts. Place in a medium sized heat safe bowl.

Step 2

Heat cream in a small saucepan over medium low heat until it just begins to simmer (don't let it boil).

Step 3

Pour hot cream over chocolate. Let sit 5 minutes, then whisk until smooth and all chocolate is melted.

Step 4

To use as fondue: Use the warm ganache as a dip.

Step 5

To use as a dip, drizzle, or glaze: While warm, frost cupcakes with a thin layer (it's not pipable at this stage). Or use as a dip for fruit or drizzle for cakes and pies.

Step 6

For pipe-able chocolate frosting: Let sit at room temperature until the mixture cools to room temperature (it will thicken slightly). Place in a pastry bag and pipe onto cupcakes as desired.

Step 7

To use as truffles: Chill ganache until firm. Use a cookie scoop to scoop 1 tablespoon size balls. Roll cold ganache into uniform balls and dip in chocolate or coat as desired.

Step 8

To make whipped ganache frosting: Place cold ganache in the bowl of a stand mixer fitted with the whisk attachment. Beat until fluffy. Ganache will lighten in color. This will take a few minutes - longer if you're using a hand mixer. At this texture you can pipe the frosting using your desired frosting tip.