Chocolate Ganache
8 ounces semisweet or bittersweet chocolate
1 cup heavy cream
Chop chocolate into small pieces, place in heatproof bowl.
Bring cream to a boil in a small saucepan over medium heat.
Immediately pour the boiling cream over the chopped chocolate, let sit for one minute.
Slowly stir until all the chocolate is melted and blended with the cream, about 2 minutes. Do not stir in too much air.
Cool until desired consistency: For glaze until pourable but not hot. For spreading, cool to desired consistency.
For a lighter frosting, cool to room temperature, approximately 2 hours. Once at room temperature, using a mixer, beat on high for 2 to 3 minutes.
Optional: 1 T liquor may be added to cooled mixture for additional flavoring
Can be covered and stored in the refrigerator for up to 2 weeks.
Makes 2 cups