Chocolate Ganache

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips (You can use chopped bar chocolate, but I always have chocolate chips, so that is what I use.)
• 1 pinch salt

Warm the cream just to simmering in a medium sauce pan. Turn off the heat and add the chocolate and salt. Let sit undisturbed for 5 minutes. Then with a spatula mix until the mixture is smooth and even. Let it sit until it has come to room temp and thickened a little. At room temp it will be a thick, but pourable ganache.

After being refrigerated, it will be more of a stiff but spreadable consistency.