Basic Chocolate Sauce (Ganache)

Directions

1. 1
   1) Chop chocalate into medium size pieces.
2. 2
   2) Combine cream and milk* in a 1-quart saucepan and bring to a gentle simmer, be careful because cream can boil over quickly.
3. 3
   3) As soon as the liquid come to a simmer, remove from heat, strain if flavoring the mixture, and add the chunks of chocolate.
4. 4
   4) Allow the chocolate to sit in the cream for 5 minutes, then stir with a slicon spatula, until mixture is velvety smooth.
5. 5
   5) Stir in butter.
6. 6
   6) Add liquer if desired, start with 1 TBS add more if needed.
7. 7
   * if using sauce for ice cream add an additional 2 oz. of milk