Chocolate lovers: this is the recipe for you! Rich & silky chocolate ganache whipped 'til light, fluffy, & spreadable. Great on cakes, cupcakes, & cookies.
Chop the chocolate and place it in a medium bowl.
Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.
Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).
Makes enough to frost one 6-inch diameter, triple layer cake, one 8 or 9-inch diameter, double layer cake, 24 cupcakes, or 24 cookies.