Ingredients


9 ounces bittersweet chocolate, chopped

1 cup heavy cream

Directions

Prep     10 m       Cook      10 m     Ready In     20 m


1.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.


2.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.