2 cups heavy cream
1/2 cup powdered sugar
1 lb semisweet chocolate, chopped
1 tsp vanilla extract
Place the chopped chocolate into a heat-proof bowl.
In a saucepan, heat the cream and powdered sugar to a simmer; remove from heat and pour over the chocolate. Let sit 5 minutes then whisk until smooth. Set bowl of chocolate into a large bowl of ice and water; allow mixture to cool.
Stir the ganache until it is cold to the touch, about 5 minutes. Whip with mixer until lighter in color and just fluffy (don't overwhip or you will curdle the ganache).
Use immediately to frost cake or cupcakes.
Yield: 4 cups