1 cup chocolate chips (milk or semi sweet will work)
½ cup heavy cream
1 teaspoon butter
1 teaspoon granulated sugar
Place the chocolate chips into a glass or metal bowl. A quart size bowl will work best, you will need to have room to stir. In a small sauce pot, heat the heavy cream, butter and sugar until the cream comes to a boil. Once it starts to boil, remove the cream from the heat and whisk it to make sure the sugar is dissolved, then pour it over the chocolate. Use the whisk to mix the ingredients together, the chocolate will melt as you stir and the mixture should come together and be very smooth. Once this is done, the ganache is ready to eat, you can use it over ice cream or any other dessert while it is still warm. You can also let the chocolate cool on a counter top and it will harden slightly and it can be scooped or piped. If you place it into a refrigerator to cool it will become stiff with the consistency of a fudge. All three stages can be used for different applications. You can also add different flavors or liqueurs to accent or enhance your ganache.