Servings: 12 servings 8 oz semi-sweet baking bars, finely chopped, or chocolate chips, 230 g by weight or 1 1/3 cups in dry ingredient measuring cups 1 cup heavy whipping cream (36% fat), 8oz or 240 ml by liquid volume
In a small saucepan, bring the heavy whipping cream just to a simmer on the stovetop, stirring occasionally.
Just as soon as you see a simmer, immediately remove from heat and pour over chocolate chips. Swirl the bowl to be sure all the chocolate is covered.
Place a lid on the chocolate chips to trap the heat. Let it sit without mixing for 5 minutes, then remove the lid and swirl the chocolate chips with a silicone spatula.
Start in the center and work outward until the mixture is smooth, but be sure not to overmix.
Let the ganache sit at room temperature for 15 minutes before pouring it over a cake. See more ways to use ganache in the notes.