Chocolate Ganache


  • 8 oz. cream
  • 1 tablespoon butter
  • 1 oz. sugar
  • 1/2 teaspoon baking soda
  • 12 oz chocolate

Break chocolate into 1/2 oz. pieces and place in stainless steel bowl. Heat cream, butter and sugar to boiling. Pour over chocolate and let stand 5 minutes. Stir from cenetr out until smooth. After refridgerating 1 hour, fill your piping bag. Or use to ice your cake by pouring and spreading (allow to cool to room temp. first)