Chocolate Ganache

Chocolate Ganache

12 oz. semi-sweet chocolate
2 tbl butter
3/4 cup heavy whipping cream

Combine whipping cream and butter in a heavy saucepan. Heat until mixture just begins to bubble around the edges. Do not boil the mixture! Pour over chocolate chips in a heat-proof bowl. Stir until chocolate chips are melted and ganache is smooth.

Drizzle over cheesecake or ice-cream. Ganache may be stored in the fridge and reheated for up to two days.