Dark Chocolate Ganache(Cook's Illustrated)

• 34 cup heavy cream
• 2 tablespoons unsalted butter
• 6 ounces high quality semisweet chocolate or 6 ounces bittersweet chocolate, chopped
• 1 tablespoon cognac

1. Microwave cream and butter in measuring cup on high until bubbling,.
2. about 1 1/2 minutes OR bring to simmer in small saucepan.
3. over medium-high heat.
4. Place chocolate in bowl of food processor fitted.
5. with steel blade.
6. With machine running, gradually add hot cream and.
7. Cognac through feed tube and process until thickened, about 3 minutes.
8. Transfer ganache to medium bowl and let stand at room temperature 1.
9. hour, until spreadable (ganache should have consistency of soft icing).

heavy cream, unsalted butter, chocolate, cognac

Taken from www.food.com/recipe/dark-chocolate-ganache-cooks-illustrated-487190 (may not work)