Chocolate Ganache Glaze or Frosting

🥘 Ingredients

• heavy cream
  3/4 c
• liqueur (optional)
  1 Tbsp
• semisweet or bittersweet chocolate
  8 oz

🍳 Cookware

• small saucepan

1. 1

   Bring to a boil in a small saucepan 3/4 cup heavy cream .

   heavy cream: 3/4 c
2. 2

   Remove from the heat and add finely chopped semisweet or bittersweet chocolate .

   semisweet or bittersweet chocolate: 8 oz
3. 3

   Stir until most of the chocolate is melted. Cover and let stand for ⏱️ 10 minutes , then stir or whisk very gently until completely smooth. Stir in liqueur (optional) .

   liqueur (optional): 1 Tbsp
4. 4

   For a pourable glaze, let stand at room temperature, stirring occasionally, until the ganache cools to about 85°F. For frosting, let stand until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and cool to 85°F to 95°F for use as a glaze.
5. 5

   This keeps for up to 3 days at room temperature or up to 1 week refrigerated.