Ganache For Hot Chocolate and Mochas
['3 ounces (85 g) coarsely chopped dark chocolate', '1/4 cup (2 fl oz / 60 ml) boiling water']
Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.
The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.
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