I took my bowl o'chocolatey goodness, and began dipping. I started with my fingers...then a spoon...and eventually moved on to fresh fruit.You may notice that there's some condensation on the gnache in these pictures. That may be because I refrigerated them after dipping...that also may be because DC can be quite the humid...either way, chocolate + fruit = what's not to like????
2 cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped (I combined both)
Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl.
Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed.