Chocolate Ganache

It think I might be using this recipe a lot.  So easy, so yummy.  I used about 1/4 of this for the brownie recipe I just posted.  This is taken almost completely word for word from Jamie's website - I took out the witty parts because face it, I'm not witty, at least not when I blog.

12 ounces (2 Cups) semi sweet chocolate chips
12 ounces (1 1/2 Cups) heavy whipping cream
dash salt
1/4 t vanilla 
  
1. Put chocolate chips into a microwave safe bowl and pour the whipping cream over the top of them. 
2. Stir for a bit and place your bowl in the microwave and heat it up for 30 seconds.
3. Stir the mixture together and place it back in the microwave for another 30 seconds. 
4. Stir the ingredients together again. The chocolate should be melting a bit by this point. Don't be alarmed if it looks a little bit creepy and chunky at this point. Smooth chocolate bliss is in your future.
5. Place the bowl back in the microwave again for 30 seconds then stir. By this point the ingredients should begin to combine nicely and beautifully. Whisk it together until it is nice and smooth.
6. Toss in a dash of salt a little splash of vanilla and stir to combine. 
7. At this point your Ganache will be very thin. It works well in this form as a dip. 
8. As the Ganache cools it will begin to thicken. If you are planning to use it as a glaze over cake, cupcakes or cheesecake you will want to let the Ganache cool so that it resembles the texture of thin pudding. Ganache at this "pudding" like texture is perfect for covering cakes or cheesecakes and letting a portion of the Ganache roll over the side of your dessert. Begin by covering the top of the dessert with a generous helping of Ganache. Then with a spoon, gently push some of the Ganache over the sides of the dessert. It should slowly creep down the sides and most often (if you push it over slowly) it will begin to set up as it drizzles down the sides. This makes for a beautiful presentation. 
9. Left over Ganache stores well in the refrigerator. It will set up and become fudge like. (That's nothing to complain about, now is it!) The Ganache can easily be returned to its glossy, glaze like state by heating it in the microwave for 30 seconds.