Ganache
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoons cognac or brandy (optional)
1. Place the chopped chocolate in a medium sized stainless steel bowl.
2. Set aside.
3. Heat the cream and butter in a medium sized saucepan over medium heat.
4. Bring just to a boil.
5. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.
6. If desired, add the liqueur.
Makes enough ganache to cover a 9 inch cake or torte.
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