Ganache

The Chocolate Pig:
a chocolate cupcake stuffed
with ganache and topped with it, too!

Ganache isn't difficult to make but you can flub it up easily enough.  For me, it's all about the miracle of seeing something that looks pretty much like nothing come to be something. And ganache is quite versatile as well. You can use it on everything from cakes to ice cream; from filling to topping.  Here's the basic recipe:

• 8 oz heavy cream
• 8 oz semi-sweet chocolate chips in a medium bowl

1. Place the cream into a non-stick pot and warm up to a slight simmer (do NOT simmer!)
2. Take off the burner and pour over the chips.
3. Let the chips and cream sit for a couple of minutes to soften the chips, then begin to stir slowly until the chips and cream develop into a rich and luxurious sauce.
4. Cover with plastic wrap by lightly patting some wrap on to the melted chocolate chips.

Now the above is very basic but to be honest, I think you should play more with ganache. To have a truly delicious ganache you have to use the best ingredients possible. True, you can use plain old store brand chocolate chips. But will it taste equal to better quality chocolate? I sincerely doubt it.

Anyway, there are three ways to do ganache. 

When you first get the ganache together, keep it at room temperature and dip or pour warm temperature over the cakes, cupcakes, ice cream, etc (you could use it warm for ice cream-oh yum).

Need something thicker? Go with a thicker mixture for frosting:

• 2 cups chocolate chips or chopped-up chocolate
• 1 part cream

Follow as above but let it sit after stirring to come to room temperature. Chill for 20-10 minutes and then whip with an electric mixer until light and fluffy. You could also not whip it if you want a deeper color chocolate frosting. 

Last but not least, truffles.

For these, you'll want to let it sit overnight, and then use a small scoop or melon baller to make small candy rounds. Be certain you put them into the fridge quickly after making them. let them sit in the fridge while you put on some plastic gloves and then remove and begin rolling into the different coatings like cocoa, nuts, coconut, etc.

The cupcake at the top is stuffed with the thicker ganache and then topped with it whipped. There is a piece of crispy-cooked bacon, dipped in thin ganache, chilled to harden and topped with edible gold.