| 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.
|
