Ganache will thicken as it sits. To cover a cake, it should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches the right consistency.

Ingredients

　　2 cups heavy cream

　　1 pound best-quality semisweet chocolate, finely chopped

　　In a small saucepan over medium-high heat bring cream to a full boil; turn off heat. Add the chocolate, and swirl pan to completely cover it with cream. Let stand about 5 minutes. Slowly whisk mixture until smooth. Transfer to a clean bowl. Let cool, stirring frequently.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter