Chocolate Ganache

Ingredients:
1 cup heavy cream
10 ounces bittersweet chocolate (Valrhona or Callebaut preferred), finely chopped and set aside in a metal bowl.

Preparing the ganache:
In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and whisk constantly in a circular motion, in one direction only. Make sure to keep the whisk in contact with the bottom to incorporate all the chocolate. Keep whisking until the cream and chocolate have perfectly combined into shiny fluid chocolate.

Left soft and warm, ganache can be used as a filling and coating for cakes. If it's too thick, add a bit more cream to get the consistency you prefer. Add a tablespoon or more of corn syrup to give it more of a sheen. It will set with time and is very transportable.

Let the ganache set, take a melon scoop and make balls of chocolate, roll the balls in cocoa powder for truffles.