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Ingredients
- 12 ounces semisweet chocolate (chips or chopped blocks, I used 60% bittersweet)
- 1 cup heavy cream
- 2 2 teaspoons flavoring (optional) or 2 teaspoons liqueur (optional)
Method
- Put the chocolate in a large bowl.
- In a small saucepan, heat the cream just until it starts to bubble.
- Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
- Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
- Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
- If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
- You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.
