ganache frosting

1 lb. Dark Chocolate, chopped
1 cup Heavy Cream
2 oz Butter
1 tbsp Sugar

Put chopped Chocolate in a large bowl and set aside. Heat Cream, Butter and Sugar together over medium heat. Bring to a simmer. Watch the cream carefully - it can bubble up and out of the pot lightning fast. Pour hot cream over Chocolate. Let stand for 2 minutes then whisk slowly, working the Cream into the Chocolate until it comes together.

Glaze: Minimize stirring. Whisk without lifting whisk out of the ganache (reduces air bubbles). Let ganache cool slightly, until it is just slightly warm to the touch. Pour carefully as needed.

Whipped Ganache: Chill for 2 hours, until Ganache starts to set. Scoop into the bowl of an electric mixer. Using the whisk attachment, whip the Ganache to the desired consistency.