• 8 Oz whipping cream (1 cup) 
• 6 Oz milk chocolate chips (1 cup) 
• 3.5 Oz semi sweet chips (scant 2/3 cup) 

1. Pour the cream in a glass bowl or measuring cup.
2. Warm the cream in the microwave for a little over a minute-until it is hot-even boiling. Sometimes a “skin” forms over the cream and that’s okay.
3. In the meantime, place the chocolate into the blender or food processor. Pour the hot cream over the chocolate and put the lid on the blender.
4. Let the mixture sit for about 3 minutes.
5. Blend the mixture on low then medium speed until the mixture is smooth. Pour into a bowl. 
6. Allow ganache cool at room temperature for several hours for frosting consistency.
7. To use ganache as a glaze, place desired amount of ganache in a glass measuring cup and microwave on 50% power, stirring every 15 seconds, until it pours from a spoon. 

Store for up to 2 weeks in the fridge. Treats drizzled with ganache usually get eaten within a day or 2 so they do not necessarily need to be refrigerated.