Chocolate Ganache

Recipe:

227g / 8 ounces Semmisweet or bittersweet chocolate cut into small pieces

180ml / 3/4 cup heavy whipping cream 35%fat

28g unsalted butter

1 tbsp cognac/brandy or any liqueer optional

Melt chocolate in a double boiler or in the microwave, take care not to burn the chocolate and when using the souble boiler take care to prevent the steam geting into the chololate.  Add butter and cream and stir until smooth and glossy.  Cool slightly.  Now you can our it over you cake, dip your cup cakes or use it as a filling for cakes.  Also great as a chocolate sauce on ice cream.