Bring cream to a boil in a stainless steel or non-stick 1-quart saucepan.
Do not use aluminum! When cream comes to a boil, remove from heat and
immediately beat in chocolate, butter and sugar. Stir until smooth. Set
aside to cool completely.
Ganache can be made in advance and kept in the refrigerator until ready to
use. Bring to room temperature before using.
Chocolate Glaze:
Place all ingredients in a heatproof bowl over a double boiler bottom
filled with simmering water. Allow chocolate to melt completely, stirring
occasionally. Keep warm. If mixture will not be used immediately, cover and
store at room temperature until needed.
(This glaze can also be made in advance as this recipe makes a generous
amount, which can be stored, covered and refrigerated, for a long period).
Yield: 1 9-inch cake
Formatted by suechef@sover.net
Recipe by: Chocoholic Party HE1A25
Posted to MC-Recipe Digest V1 #883 by Sue <suechef@sover.net> on Nov 04,
1997
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