Ingredients
1 cup heavy cream
1 tablespoon dark rum optional
9 ounces bittersweet chocolate, chopped
Method:
Place the chocolate into a medium bowl.
Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake.
Start at the center of the cake and work outward.
For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
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| Chocolate Ganache |
