• Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
• Add the chocolate to the bowl and with the heat on low, use a rubber spatula to stir the chocolate until it is melted (about 10 minutes).
• Add the heavy cream and continue to stir until the heavy cream is incorporated into the chocolate. It will get lumpy at first but will eventually come together. (This can take 10 minutes.)
• Add in butter and whisk until no lumps remain. If you prefer the ganache to have a smoother texture, add it to a food processor.
• If using, add food coloring and blend until fully incorporated.
• Cover the bowl with plastic wrap, pressing slightly into the mixture so it is touching the surface.
• Chill the ganache in the refrigerator for 2 hours, until set.

Whipped Ganache

• After the ganache has chilled, beat with an electric hand mixer oh high or a stand mixer with the paddle attachment for about 5 minutes.