Make 1/2 of this recipe if you want to drizzle the ganache onto the top of a 9-inch or 10-inch round cake or bundt cake.
YIELD1and ¾ cups
230 g/8 oz.semisweet or bittersweet chocolate, finely chopped
1cup(240 ml) heavy cream
1-3teaspoonsalcohol such as brandy or liquor of your choice, optional
Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 1-2 minutes. Then, whisk mixture gently until completely melted and smooth. Add alcohol, if using, and whisk to combine.
Ganache can be kept in the fridge, covered, for up to a week. Reheat gently (to avoid burning) in the microwave.