8 oz chocolate (semisweet chocolate) or (so 50-50 unsweetened+sugar)
1 cup heavy whipping cream (33-36% is ideal)
Put the chocolate in a heat-safe bowl.
Slowly bring the cream to simmer.
Remove the cream from heat
Pour the cream over the chocolate,
Cover, let sit (no mixing) 5 mins
Gently whisking it all together, and it should come together into something that looks like a thick chocolate sauce.
At this point, you can pour it over things, or let sit and will harden to something resembling frosting, which is what I put into the cupcakes.
Note – you can add a sheet of gelatin before you start whisking to make shiny/mirror finish.
Mocha Ganache
3 oz semisweet chocolate
1/3 cup heavy whipping cream
and 2 tbsp ultrastrong coffee/espresso (double to quadruple strength coffee – a French press is fantastic for this).
Since I didn’t have semisweet chocolate, I made this with 1.5 oz unsweetened chocolate, 1.5 oz sugar I had to add a tablespoon of cocoa powder and used a hand mixer to mix it up properly, and it came out perfectly.