Ingredients
| 8 ounces | SCHARFFEN BERGER 62% Cacao Semisweet Chocolate |
| 1/4 cup | heavy cream |
| 3 tablespoons | sweet butter |
Directions
1. Heat the chocolate, cream, and butter in the top of a double boiler over barely simmering water. Stir gently until the mixture is completely melted and smooth.
2. Use lukewarm as a pourable glaze or let stand until thick enough to spread like frosting.
3. If using as ganache, chill in refrigerator to desired consistency.
4. To soften, set the bowl in a pan of barely simmering water. Refrigerate or freeze leftovers.
