- 4 oz. semisweet baking chocolate, finely chopped
- 1/4 cup heavy cream
Place chocolate in a heat-safe glass mixing bowl; set aside. Microwave cream 30 sec. to 1 1/2 min. on high power until very hot but not boiling. Pour cream over chocolate; let stand 2 min. Stir until ganache is smooth and glossy.
Tip: For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.