In a large heavy pot, heat the cream, butter and sugar over medium-low heat until the butter is melted and the sugar is dissolved. Watch carefully so that it doesn’t boil over.
Just as the mixture reaches a boil, turn off the heat, add the chopped chocolate and let it sit for 5 minutes until it starts to melt.
Stir until the chocolate is completely melted. Pour the ganache into a food processor and process until the mixture is completely smooth.
Chill the ganache overnight in the refrigerator.
To use as frosting, microwave the ganache for 1 minute, break it up and and pour it into a large bowl, stirring so that it all becomes the same temperature and consistency of mayonnaise for easy spreading.
1 quart heavy whipping cream
1 stick (4 oz.) unsalted butter, preferably Lurpak
1 cup granulated sugar
1 lb. high-quality bittersweet chocolate, chopped fine
1 stick (4 oz.) unsalted butter, preferably Lurpak
1 cup granulated sugar
1 lb. high-quality bittersweet chocolate, chopped fine
This article appears in December 2011.