Yes, ganache is a great application, good point, Missy! I was blown away the first time I made an alternative chocolate mousse with a processor: you put chopped-up chocolate in the processor, pulse it until it's very fine, and then turn it on full-blast. While it's running, pour boiling-hot cream through the feed tube in a medium-thin stream. Stop when it's the texture of chocolate mousse. Chill and serve. Yes, it's totally evil, but it's also delicious and mind-bogglingly easy. That reminds me. Take a bag of IQF (individually quick-frozen) berries, e.g. raspberries, thawed, and dump them in the processor. Add about 1/4 cup of sugar. Pulse a few times until it's going smoothly, then run it full-blast until smooth. Strain. Serve with an enormous range of desserts, from grapefruit supremes to flourless chocolate cake. Want to do this by hand? Me neither.