by Teresa Rodak

Created on: September 13, 2008   Last Updated: June 19, 2011

Yummy chocolate ganache is a personal favorite of mine. I like to add dark rum into my mixture just for an extra zing, but you can leave that part out if you'd like.

Here is your checklist:

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

DIRECTIONS:
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 and cause a mess. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum.

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. 

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