Ganache Frosting

This ganache is fudgy and thick while still being able to cling to the cake.

•   4 – 3ounce bars (12 ounces) bittersweet chocolate
• 1 2/3 cup (13.5 Ounces) heavy cream
• 1/4 cup unsalted butter

1. Break chocolate into pieces and process in a food processor until very fine
2. Heath cream just to the boiling point and with motor running, pour cream through the feed tube in a steady stream.  Process for a few seconds until smooth
3. Transfer to a bowl and cool completely
4. Gently stir in the butter
5. Allow to cool for several hours until of frosting consistency
6. When cool, if you whip for a few seconds ganache will lighten slightly

 Variation:

Try adding homemade raspberry sauce, about a tablespoon at a time, until desired taste is achieved; by adding flavoring slowly you can watch be sure ganache does not get to thin.