10 oz (280 g) semisweet chocolate, chopped

1 cup (250 ml) 35% cream

2 tablespoons (30 ml) unsalted butter, diced

Place the chocolate in a bowl. Set aside.

In a small saucepan or in the microwave oven, bring the cream to a boil. Pour over the chocolate. Let stand for 1 minute without stirring.

With a whisk, stir to emulsify until smooth. Add the butter and stir until it has completely melted. Refrigerate for about 1 hour or until the ganache is spreadable but not too thick. If necessary, melt for a few seconds in the microwave.

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