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Chocolate Ganache

Source of Recipe

DD


List of Ingredients

2+ C double cream
¼ C butter
¼ C sugar
1 pkg. Ghiradelli's chocolate
1-2 oz. Booze of choice (optional)



Recipe

1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.

2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.

3. Also good for just pouring onto souffles, ice cream, etc.

Freezes well