Ganache

Directions

1. 1
   Using a double boiler, heat the cream and butter over medium heat until it boils.
2. 2
   While you are waiting for it to boil place the chocolate chips in a heat proof bowl. When the cream has started to boil remove it from the heat and pour it over the chocolate. Let mixture stand for 5 or 6 minutes to allow the chocolate to melt. Then stir briskly until you have a smooth and slightly shiny ganache with no streaks or lumps.
3. 3
   Extra ganache can be kept in an airtight container for up to a month in the fridge. To reheat it, place the container in the microwave for 10 seconds at a time, stirring in between each interval until fully melted.