Chocolate Ganache Dipped Cookies and Fruit

You NEED this recipe in your life. Sweet fruit and cookies, dunked in dreamy dark chocolate ganache. I almost called this recipe "ganache covered everything" because that's what's likely to happen - you'll be dipping everything...

Ganache is a simple combination of chocolate and cream and it's used as a glaze, sauce and filling for pastries and other desserts. When it's chilled until firm and whipped, it's used as frosting. Soooo, seriously, why NOT cover everything with it? It's the ultimate chocolate dip.

I suggest you keep a bowl of this heavenly ganache in your fridge for sweet cravings and late-night dipping. You can dunk anything too - my favorites are angel food cake, fresh and dried fruit, cookies, graham crackers, marshmallows, nuts, a spoon, my finger... it's all good. Whatever you would dip in chocolate fondue, you can dip in this ganache.

This is an excellent recipe when you need a last-minute dessert too. I promise you'll WOW THE CROWD!

Prep ahead tip: The ganache can be made up to 5 days in advance and refrigerated until ready to serve (cover the bowl with plastic so the ganache doesn't absorb other scents from the fridge - you don't want the fudgy dip to taste like Chinese food leftovers). And remember, the mixture firms up when chilled.

Chocolate Ganache Dipped Cookies and Fruit

1/2 cup semisweet chocolate chips or semisweet chocolate, chopped
1/2 cup heavy cream
Fresh fruit of choice
Cookies of choice
Other suggestions: 
Angel food cake
Marshmallows
Dried fruit
Nuts
Graham crackers

Place the chocolate chips in a medium bowl. Set aside. Heat the cream in a small saucepan over medium heat (or in the microwave) until bubbles appears around the edges. Pour the cream over the chocolate chips and let stand, without stirring, for 5 minutes (letting the chocolate melt before stirring prevents "grainy" ganache). Stir with a spatula until the chocolate is completely melted and the mixture is smooth and shiny. Transfer the bowl to the refrigerator and let the ganache chill slightly, until it reaches the consistency of pudding, about 30 minutes. If you want a firmer texture, refrigerate the ganache longer; it will get firm, like soft fudge, when chilled completely.
Dunk the fruit and cookies in the ganache and serve or refrigerate until ready to serve (the ganache will firm up in the fridge if you want to serve the fruit and cookies with a firmer coating). 

Makes 2/3 cup ganache