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Perfect Ganache for any Cake

1/4 cup heavy cream
1 tablespoon butter
200 grams (slightly less than 1/2 pound) dark chocolate

Bring cream to the boil and remove from heat. Drop in the butter and chocolate. Stir gently with a wooden spoon until the chocolate is melted.
Set aside until the ganache has cooled and is thick enough to pour over
the cake.

1 pound semisweet dark chocolate,
or sweet white chocolate,
in 1-inch pieces
1/2 pint heavy cream [1 cup]

1. Place the chocolate and cream in a heavy saucepan over moderate heat.  Stirring constantly, cook only until the mixture is warm and most of the chocolate has melted.  Remove from the heat and continue stirring until
the chocolate has completely melted and the ganache mixture is smooth.

2. Pour the ganache through a strainer into a bowl and let it cool to room temperature before using; it should not be warm to the touch.

3. Thoroughly mix the ganache before using; do not refrigerate or it will
set.  It can be kept at room temperature, covered, for 2 days.  Makes
about 2 cups.

10 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1/2 tablespoon unsalted butter, cut in half, softened
2 tablespoons Godiva chocolate liqueur

Place the chopped chocolate in a medium bowl. In a small saucepan, heat
the cream with the butter until the butter melts and the mixture comes to a
gentle boil. Pour the hot cream over the chocolate and let the mixture stand
for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Stir
in the Godiva liqueur. Cover the surface of the ganache with plastic wrap;
refrigerate for no longer than 1 hour, until firm enough to spread or pipe.
 

Chocolate Amaretto Ganache:

Substitute 2 tablespoons Amaretto for the Godiva liqueur and add
1/2 cup finely crushed amaretto cookies.
 

Chocolate Hazelnut Ganache:

Substitute 2 tablespoons hazelnut liqueur, such as Frangelico, for the
Godiva liqueur, and add 1/2 cup toasted hazelnuts, finely chopped.
 

White Chocolate Ganache:

Substitute 12 ounces white chocolate for the 10 ounces semisweet
chocolate. Omit the butter and substitute 2 tablespoons Godet
Belgium white chocolate liqueur for the Godiva liqueur.
 

White Chocolate Strawberry Ganache:

Follow steps for White Chocolate Ganache. Add 1/2 cup seedless
strawberry jam to the heavy cream and strain the hot mixture through
a fine-meshed sieve over the chocolate to melt.  Substitute 2 table-
spoons strawberry cordial for the Godiva liqueur.
 

White Chocolate Orange Ganache:

Follow steps for White Chocolate Ganache. Substitute 2 tablespoons
Triple Sec liqueur for the Godiva liqueur and add 2 teaspoons orange
zest, finely minced.
 

White Chocolate Mint Ganache:

Follow steps for White Chocolate Ganache. Substitute 2 tablespoons
white crème de menthe liqueur for the Godiva liqueur.
 

White Chocolate Raspberry Ganache:

Follow steps for White Chocolate Ganache. Add 1/2 cup seedless
raspberry jam to the heavy cream and strain the hot mixture through
a fine-meshed sieve over the chocolate to melt. Substitute 2 table=
spoons Chambord liqueur for the Godiva liqueur.
 

White Chocolate Lemon Ganache:

Follow steps for White Chocolate Ganache. After adding the liqueur,
add 2 teaspoons lemon zest, finely minced.