The heart is most easily accessed via the stomach < 3 Ganache is REALLY easy to make, and IMVHO if you are just getting into medibles, it's about the easiest place to start. I don't use a traditional double boiler because I have a hard time getting a whisk into the corner of the upper pan. I have a zabaglione pan which is basically a deep round bottom copper mixing bowl with a long handle, and couldn't find it yesterday, so I just used a mixing bowl set over a saucepan of hot water. By hot, I mean just below a simmer. You can either use green butter or green heavy cream, or both. There are multiple ways to skin this cat. Ganache ALWAYS contains cream, and SOMETIMES contains butter. The butter is the smallest proportion in any ganache recipe. Texture depends on the ratio of chocolate : cream : butter. I will post a chart of ratios as an image later, plus the actual recipe I used, and some notes. Use bittersweet / dark chocolate if possible. I ran out and only had chocolate chips. But you should look for a minimum of 60% cacao in your chocolate. The first step is letting all your ingredients come to room temperature. While you wait, get your pan of water to a simmer them turn down the heat til the simmering subsides. Melt the butter with the cream and whisk together. Don't worry that some of the oil won't fully incorporate. Put in the chocolate and whisk until smooth. If you want cubes, line a pan with parchment, pour in, then quickly chill. If you're making balls (truffles), leave it in the mixing bowl and chill, then scoop out with a melon baller and drop into a bowl of cocoa powder or coconut flakes. Store in the fridge or freezer.