Chocolate Ganache Frosting

Use about equal amounts of chocolate to heavy cream. I use a pint of heavy whipping cream and almost a bag of chocolate chips (not an exact science). It doesn’t matter what kind of chocolate - dark, milk, or white, just make sure you chop it up nice and small (or use chips). The darker the chocolate the more cream you need. Heat the chocolate in the microwave in 20 second increments until mostly melted. Heat the heavy cream in a small pot just to the boiling point. Pour over the bowl of chocolate and wait a few minutes. When it’s nice and melty, start to stir. When it comes together, it will be liquid ganache that you can pour over a cake or use as a fruit dip. At this point, I like to take it a step further. Put it in the fridge for at least an hour, until it's really chilled, then use an electric hand mixer and start whipping. It takes a while to get to the consistency of frosting, but just keep whipping.