Bittersweet Chocolate Ganache

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Title: Bittersweet Chocolate Ganache
Categories: Cakes, Chocolate
Yield: 1 servings

6 oz Bittersweet chocolate
1 c Whipping cream
1 tb Brandy +
1 ts Brandy
1 ts Vanilla

Chop or grate choclate into fine crumbs. Heat cream until
small bubles form around the edge; pour cream onto
chocolate. Process or stir to melt chocolate completely.
The mixture will be quite liquid. Let it cool. Beat in
brandy and vanilla. This froasting takes several hours at
room temerature to achieve spreading consistency. To speed
the process, refrigerate. Stir occasionally to assure even
chilling. Use as a frosting.
NOTE: This should be made with a blender. Can be done by
hand but harder job.

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