Chocolate Ganache Cobweb Topping

October 21, 2015

A rich chocolate topping for pumpkin cheesecake.

1/2 cup heavy cream
6 ounces bittersweet or semi-sweet chocolate (chopped)

1. In a small saucepan, heat the cream over medium heat, stirring often.

2. Place the chocolate and a pinch of salt in a small mixing bowl.

3. Just before the cream simmers, turn off the heat, pour over the chocolate and cover the bowl. Set aside for 3 minutes.

4. Remove the cover, and stir with a whisk until ganache is smooth. Allow to cool and thicken slightly, about 30 minutes. Then place in a piping bag or parchment cone with a small hole to create the cobweb.