Chocolate Ganache

This is one of those terribly useful recipes that is also extremely simple. It is merely a mixture of hot cream and chocolate. You can pour it over cake for a nice chocolate frosting, cool it and roll into truffles, or spread it between cookies to make Chocolate Filled Cookies That Don't Suck! - which is what I am going to use it for this year. (Actually, ganache is French for idiot. The story is that a chef called an assistant a ganache when he dumped hot cream into a bowl of chocolate. NYT Dec 2007 ... although I think the idiot reference is more likely because it is just so simple to make).

7/8 cup heavy cream

8 ounces semi sweet chocolate (or any other kind of chocolate, but then use about 3/4 cup cream)

Heat cream until it steams, pour over chocolate and stir until it melts. Or add the chocolate to the cream, either way is ok.

If making truffles or as a filling, refrigerate for a couple of hours until it hardens.