Chocolate Ganache Frosting

It's great on cakes, brownies, cupcakes -- or straight out of the

Ganache Frosting

6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup whipping cream
3 tablespoons butter, softened

Melt the chocolate and whipping cream together in the top of a
double boiler over warm water or in a microwave oven on low power
for 30-second bursts. Stir often with a rubber spatula to ensure
even melting. When the mixture is smooth, remove the top pan of the
double boiler and wipe the bottom and sides very dry. Transfer the

mixture to another bowl, cover tightly with plastic wrap, and chill
until thick, but not stiff, about 1 hour.

Using a mixer, beat the butter in a mixing bowl until fluffy, about
a minute. With the mixer on low speed add the chocolate and cream
mixture in two stages. Blend for no longer than 1 minute or the
chocolate may curdle.