SEMISWEET CHOCOLATE GANACHE

1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semisweet chocolate, broken in pieces

Heat the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil.

Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes.

Stir until smooth. Allow to cool to room temperature.

Source: Death By Chocolate By Marcel Desaulniers