• 8 oz (1/2 lb or about 1⅓ cup of ) semi-sweet chocolate chips
  • 1 cup heavy whipping cream
Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake.(it should coat a spoon nicely when ready for cake coverage - set your timer!).

For a thicker ganache frosting, put plastic wrap directly on top of surface to prevent skin, then leave at room temperature for several hours or overnight.