Traditional Chocolate Ganache

• 8 ounces bittersweet chocolate coarsely chopped
• 1 cup cold heavy or whipping cream
• 1 teaspoon pure vanilla extract

1. Combine the chocolate and cream in a medium-size saucepan and stir over medium-low heat until the chocolate melts and the mixture begins to bubble a little around the sides.
2. Quickly whisk the mixture until it comes together in a smooth chocolate sauce.
3. Remove from the heat and whisk in the vanilla.
4. Pour into a heatproof bowl that can go into the freezer.
5. Chill the ganache in the freezer just until it thickens, about 15 minutes.
6. Use immediately to glaze the top of a cheesecake.
7. Let some ganache drizzle down the sides-or, if you wish, frost the sides completely, using a narrow metal icing spatula.
8. Do not cover.
9. Return the cake to the freezer for 1 hour before cutting.

chocolate, cold heavy, vanilla

Taken from www.cookstr.com/recipes/traditional-chocolate-ganache (may not work)