Servings: 3 cups, enough for 1 (4 x 11-inch) four-layer cake or 1 dozen cupcakes

3 cups dark chocolate chips 3 cups dark chocolate chips
2 tablespoons butter, room temperature 2 tablespoons butter, room temperature
1/4 cup whipping cream ¼ cup whipping cream

In a double boiler over medium heat, or a heatproof bowl placed over simmering water, melt the chocolate chips and butter.
Remove the chocolate from the heat and whisk in the cream. Allow the ganache to cool slightly before use.
The ganache can be made several days in advance and kept in the refrigerator. When you're ready to use it, place the bowl over a simmering pot of water to warm it through.