Recipe - Chocolate Ganache 2

12 ounce Semisweet chocolate (use
chips or cut block into
small pieces)
8 ounce Heavy cream
2 teaspoon Flavoring or liqueur
(optional)

Place the chocolate in a large metal or glass bowl. Heat the cream in a
saucepan just to the boiling point. Pour the cream over the chocolate,
making sure that all of the chocolate is covered. Cover the bowl and let
stand for 5 to 10 minutes.

Whisk the chocolate until dark and shiny, then cool to room temperature. To
thicken, beat cooled icing with a hand mixer for a few minutes. It's best
if used after 12 hours.

Yield: 2 cups, enough to fill and cover an 8inch cake 3 inches high

Recipe by: Cooking Live Show #8892 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997