Chocolate Ganache

Chocolate Ganache

1 cup Heavy cream (see note)
1 tablespoon Butter
1 tablespoon Granulated sugar
12 ounces Semi-sweet or bittersweet chocolate

This is in response to the request for a soft fudge-type icing suitable for a cheesecake glaze. A really easy and delicious topping would be a chocolate ganache, which, when chilled, is quite firm.

There are many variants to the basic ingredients of heavy cream and chocolate. Here is one I like: Bring the cream, butter and sugar to a boil over medium high heat. Add the chocolate, remove from heat, and let stand for a few minutes. Stir until all chocolate is melted and mixture is smooth (Depending on the quality and size of the chocolate pieces, you may have to return the mixture to a low heat to aid melting). Pour over cake and allow to set at room temperature or in the refrigerator. Store in refrigerator.

NOTE: It is also possible to substitute evaporated milk for the cream, if you want to reduce fat. I have done this, and it turns out quite well; just not as rich. BTW, this is also great on flourless chocolate cake!

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