• 3 cups heavy cream
  
• 2 tablespoons sugar
  
• 2 tablespoons unsalted butter, diced
  
• 1 pound extra-bittersweet chocolate, roughly chopped

Directions

In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.

In a medium bowl, combine the butter and chocolate. Add the cream mixture and whisk until smooth. Pour the ganache into a shallow plastic or non-reactive metal container, and allow the ganache to cool to room temperature. Use or refrigerate. Lasts 2 weeks, yields 5 cups