Step 1

Use a serrated knife to chop the chocolate into small pieces. Put the chocolate in a heat-proof bowl (with butter, if using) and set aside.

Step 2

Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles...NOT boiling).

Step 3

Pour the cream onto the chocolate, cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth. Add any flavorings (if using) and stir again.

Step 4

The ganache is ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.

Step 5

For a ganache frosting, allow the ganache to cool to room temperature. Use an immersion blender or a hand mixer to whip the ganache until it's thick, yet spreadable and lightened in color, about 4 to 5 minutes.