In this rich dessert application, we take advantage of the wide range of fat texture available in both cream and chocolate to create a rich frosting or coating for cakes and cake-like devices. This recipe first appeared in Season 8 of Good Eats.
Put the chopped chocolate in the bowl of a food processor.
Microwave the cream in a quart-sized microwavable container until it just simmers, 3 to 4 minutes. (Keep an eye on it because with cream, a simmer can turn into a frothing boil-over in about 6 seconds).
Slowly pour the hot cream over the chocolate and leave it alone for 3 minutes. Pulse the cream and chocolate several times until the mixture is smooth. Use immediately for glazing. If a lighter frosting is desired, move the ganache to the bowl of a stand mixer and cool to room temperature, about 2 hours. Once at room temperature, whip the ganache with the whisk attachment on high speed for 2 to 3 minutes to integrate air. The resulting mixture can be spread with a spatula.