- 6 oz. heavy cream
- 1 cup chocolate chips
- Heat the heavy cream in the microwave in 30 second intervals and stirring in-between. The cream is ready when it reaches 200°F, right below the boiling point. You can tell the cream is warm when it begins to bubble and is hot to the touch.
- Remove the cream from the microwave and pour the chocolate chips in. Stir gently until smooth and no chunks of chocolate remain.
- Place in the fridge for 1 hour for the ganache to set.
- Using an electric mixer whip ganache until light and fluffy. Decorate.