Chocolate Ganache

Yield:  enough to cover 24 cupcakes



Ingredients

• 12 oz. unsweetened chocolate (63% - 70%) 
• 8 oz. heavy whipping cream, milk, or 2% 
• 1 ½  tsp Pure Mexican Vanilla, dark

Instructions

1. Bring heavy cream just to a boil; pour over chopped chocolate. 
2. Let sit for 5 minutes. 
3. Whisk until smooth; add vanilla. 
4. Cool in refrigerator at least 30 minutes. 
5. Should last in air-tight container for up to one week.