Chocolate Ganache is very rich and intensely chocolate. I used Perugina Italian bittersweet chocolate and didn't use the optional rum. This was the perfect glaze for my Snickers Chocolate Peanut Butter Cake.

Ingredients of Chocolate Ganache

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum (optional)

Preparation of Chocolate Ganache

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.

Allow the ganache to cool slightly 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.