- 16 oz bittersweet chocolate, chopped fine
- 16 oz heavy whipping cream
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for three to four minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
- Pour the cream over the chocolate and let stand for two minutes.
- Process by pulsing several times until chocolate mixture is smooth.
- Use as-is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately two hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for two to three minutes.
Source: http://www.foodnetwork.com/recipes/alton-brown/ganache-frosting-recipe-1915833