Chocolate Ganache

**I apologize for the lack of "during" pictures; I didn't know I was going to start a food blog until...about 10 minutes ago.**

For my first official food blog post, a recipe that actually requires a whisk! =)

Our 1-month wedding anniversary was last Monday, so I wanted to whip up a replica of our wedding cake to celebrate. We had 3 different flavors (each on different tiers), but Cory's favorite was yellow cake with raspberry preserves filling, iced with chocolate ganache. It was my first attempt at chocolate ganache, so I was a bit nervous!

Ingredients:

• 8 oz. semisweet chocolate broken up into pieces (I used chocolate chips)
• 8 oz. heavy cream

Directions:

• Have your cake ready to go on a plate that you won't be serving the cake on. The plate will get messy!
• Heat the chocolate over a double-boiler. At the same time, heat the heavy cream in a saucepan.
• Right before the heavy cream starts to boil (you'll see a few teeny bubbles coming to the surface -- that's what I mean), pour the cream into the chocolate.
• As soon as you add the cream, whisk the chocolate and cream together vigorously. When it turns smooth and shiny and the color becomes dark, it's done!
• Let it cool for about 10 minutes and then pour over the cake. When the ganache cools on the cake, transfer the cake to a pretty plate.

We're planning to drink the prosecco we drank at our wedding, Riondo prosecco, at every month anniversary until the big 1 year next September 13! It was nice with the cake -- definitely brought us back to the wedding. =)

Verdict:
YUM. This is definitely a keeper. Quick, easy, and really wows your audience. If I was in a particularly nitpicky mood, I would crumb-coat the cake before I poured the ganache for an extra smooth look.