If you whip this in your mixer for 5 minutes or until it changes from a dark brown to a light brown, it will make the most wonderful frosting! VERY YUMMY!!!!!!

I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!

Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend), I had to use semi-sweet chocolate chips--1 cup worth--and threw them into my food processor to save time and energy from chopping. Once they were all chopped up and the whipping cream (didn't have heavy cream, either)was nice and bubbly, I turned the processor on and slowly poured in the whipping cream. Stopped, scraped the sides, mixed it again, took the blade out (chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix!), and put the mixture in the fridge for 15 minutes. When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake (which was cooled completely). I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. Also, the better the quality of choclate, the better the ganache. Don't go cheap on the choclate if you want a killer ganache!!