Small Batch Whipped Chocolate Ganache

Using a sharp knife, roughly chop the semisweet chocolate until you have chunks the size of peas or smaller. (This will allow the chocolate to melt more easily.) Transfer the chocolate to a medium heatproof mixing bowl and set aside.

Then, pour the cream into a small saucepan. Bring the mixture to a gentle simmer, stirring often. Don't let it come to a boil.

Once the cream is hot, pour it over the chocolate and let it sit for about 3-4 minutes. Then, stir the ganache with a rubber spatula until it's very smooth.

Let the ganache cool at room temperature for about 30 minutes, or until it's the consistency of canned frosting. If it's not thickening, refrigerate it for a few minutes, but don't let it harden.

Once the ganache is thickened, use a stand mixer or hand mixer with a whip attachment to whip the ganache into stiff peaks, about 1-2 minutes. Use the ganache immediately on cupcakes, brownies, as cake filling, or however else you'd like!