Ganache

It goes well on brownies!
Also, Chocolate Flavoured Cake. Or your other favourite cake. Or let it cool and make truffles.

So. Let's get our chocolate ready.


 Today, 4oz because we are covering brownies.


Chopped.


In a bowl. Microwave-safe is good.




Cream.


Cream and butter. Heat them til the butter is melted.


Pour over chocolate. Wait a few minutes.


Stir til smooth. Add any vanilla or other extract, bourbon, cointreau, etc now.


Find your remaining brownies.


Cover your remaining brownies.


In this case it's ok if there are a few little chocolate lumps left.


Let it all cool and set, then eat your chocolate treats.

Ganache
8oz chocolate, chopped
3/4 cup cream
2 tbsp butter
2 tbsp cognac, whisky, Cointreau, rum, etc OR 2 tsp vanilla extract or your favourite extract (start with less and add more if you are going with something strong like peppermint or almond extracts)

Chop the chocolate, put in a microwave-safe bowl.
Heat the cream and the butter until the butter is melted.
Pour the cream and butter over the chocolate, let it sit for 3-5 minutes.
Stir til smooth.
Add any flavourings you want, stir again til smooth.
If it's too liquid, let the ganache sit and cool before spreading, or pour while hot for a smoother topping.


For one batch of brownies, you probably only need a half-batch of ganache. Depends on how much chocolate topping you want!
Should you have unmelted chocolate lumps that you want gone, microwave the ganache for 15s and stir, repeat if needed - or stir over a hot water bath.