Title: Ganache (Chocolate Sauce) - Sb
Categories: Sauce Dessert Chocolate
Yield: 2 Cups

8		1-ounce squares semisweet or sweet chocolate; in pieces
1	c	Heavy cream
1	tb	Dark rum

Put the chocolate and cream in a heavy-based saucepan and heat gently, stirring from time to time, until the chocolate is melted. Remove from the heat and cool until beginning to thicken. Add the rum and whisk for several minutes until the cream becomes very fluffy and lightens in color. It sets firmly once chilled, so use it for filling or piping before it sets ~ and make sure your timing is right if you want to use it as a dip for strawberries.

Leftover ganache can be rolled into balls and coated with cocoa or chocolate sprinkles to make unusual chocolate truffles.

The most luxurious of chocolate icings; use it for topping and filling coffee and chocolate cakes and tortes of all sorts. It also pipes well. This quantity will fill and cover an 8-inch cake. Ganache also makes a soft dip for unhulled strawberries while barely warm - and a luxurious sauce for ice cream abd hot chocolate souffles when hot. _The Sauce Book_, Pepita Aris, 1984. McGraw Hill. ISBN 0-07-002189-9. Typos by Jeff Pruett.

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