6 oz bittersweet or semisweet chocolate, finely copped
2 tbsp butter, cut into chunks
1/2 cup heavy cream
Place the chocolate and the butter in a shallow bowl.
Pour the cream into a small saucepan and set over medium high heat until the cream boils.
Pour the cream over the chocolate and butter. Let sit one minute, then whisk to melt the chocolate and butter.
Spread while barely room temperature. The ganache will harden as it cools.