Chocolate Ganache

• 12 ounces chocolate, chopped into small pieces
• 1 cup heavy cream
• optional 1 tsp. extract/liquor

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze.

If you want to use the ganache for piping (like the edges), stick it in the refrigerator so it gets slighly firm. Use your hand mixer to whip it up.   When you are able to spoon the ganache and it can hold its texture, it is ready for piping.