Chocolate Ganache 2

This will frost a 9 inch cake.

1 cup heavy cream
3 ounces semisweet chocolate broken into bits

1. Bring the heavy cream to a low simmer in 1 ½ quart saucepan.
2. Lower the heat and stir in the chocolate.
3. Stir it very quickly until it is melted and smooth, and be sure to stir up from the bottom of the pot to get it all combined.
4. Remove it from the heat and allow it to thicken as it cools.