Remember Carrie's Birthday Cupcakes? Well, here's the recipe for the ganache I used, courtesy of Martha Stewart's Baking Handbook. Have I mentioned that I love Martha?
It's rather unfortunate that I didn't let the ganache set properly, but learn from my mistakes and remember to be patient so you don't end up with a chocolate swamp:
2 cups heavy cream 1 pound best-quality semisweet chocolate, finely chopped
1. In a small saucepan over medium-high heat bring cream to a full boil; turn off heat.
2. Add the chocolate, and swirl pan to completely cover it with cream. Let stand about 5 minutes.
3. Slowly whisk mixture until smooth. Transfer to a clean bowl. Let cool, stirring frequently.
-This recipe makes about 3 cups of ganache.
-Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.