8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
1. Make the Ganache:
Put chocolate into a medium heatproof bowl, and set aside. Bring cream to a boil in a small saucepan. Pour over the chocolate. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
2. Put ganache into bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip.
3. Pipe ganache rosettes onto cake, cupcakes or cookies. Store in the refrigerator up to 1 day.
To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.
Makes 15-18 rosettes.
Date: October 4, 2006