It's fast and easy.
Chocolate Ganache by Collette Peters:
- 12 oz. semisweet chocolate chips
- 8 oz. heavy cream
- 2 tsp. flavouring or liquer
Place the chocolate in a large bowl (metal or glass). Heat the cream in a saucepan just to the boiling point. Pour the cream over the chocolate chips. Cover the bowl and let stand for 10 minutes. Wish until the ganache is dark and shiny, then let it cool to room temperature. If you want thicker icing, beat the cooled icing for a few minutes.