Chocolate Ganache Frosting
1 cup (6 ounces) Semi-Sweet Chocolate Chips
2/3 cup heavy whipping cream
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
Refrigerate, stirring occasionally.
For a pourable ganache, cool until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.
For spreadable ganache, chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set. Yield: 1-1/4 cups.