CHOCOLATE GANACHE

Here's the recipe for the ganache I used for my mother's cake.  It's really simple quick to make, unlike the common complaint on how its really hard.  :)

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GANACHE:

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)
• 
  

1. 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. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool 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.

TIPS:

-Make sure to COMPLETELY COOL the ganache.  You know it's ready to use if it's kind of thick and doesn't immediately come back together when you push a spoon through it.

LINKS:

Chocolate Ganache: http://allrecipes.com/recipe/chocolate-ganache/detail.aspx