(from Cooks Illustrated’s Ultimate Chocolate Cupcakes with Ganache Filling)
2 ounces bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon confectioners’ sugar
Place chocolate, cream, and confectioners’ sugar in a medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
NOTE: For covering the cheesecake, we didn’t refrigerate the ganache, just let it cool on the counter until it had thickened slightly.