Ganache

6 oz. bittersweet or semisweet chocolate,
finely chopped
2 Tbs. unsalted butter
1/2 cup heavy cream

In a heatproof bowl, combine the chocolate and butter.

In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate and butter. Using a handheld whisk, stir the mixture until the chocolate and butter melt and are smooth. Let cool until spreadable. Makes about 1 1/3 cups.

Adapted from Williams-Sonoma, Essentials of Baking.