Basic Chocolate Ganache (3 ways)
- 12 ounces (1 1/2 cups) chopped bittersweet chocolate
- 1 cup heavy cream
- 3 tablespoons flavored liqueur (optional)
Place chopped chocolate and heavy cream in a heavy duty sauce pan. Heat until chocolate is melted and stirs until smooth and glossy.
Allow to cool before pouring over cakes and glaze. The longer the ganache is cooled, the thicker it will set.
Once cool and thick, this may be piped on cakes and cupcakes.
This can also be whipped to make whipped ganache.