Did you know that whipped ganache was a thing? I didn't. But now I do. And life just got so much better!
8 oz. chopped dark chocolate
1 c. heavy cream
Heat heavy cream until just boiling and pour over chopped chocolate. Let sit for one minute and then stir until smooth. Let ganache cool to room temperature (45 minutes or so), and then whip for 2-4 minutes with mixer. Delicious. Use on top of the best chocolate cake ever.
p.s. I am going to the dentist this afternoon to get a few (ish) fillings. I wonder why??? (and don't you dare blame the ganache!)