Dark Chocolate Butter Ganache


200 g Dark chocolate (1+1/2 cups)
125 ml heavy Cream (35% whipping cream) (1/2 cup)
120 g Salted Butter (1/2 cup)

Slowly and gently melt chocolate, butter and cream in a double boiler (about 5 minutes).
Whisk to incorporate ingredients at about 3 minutes.
Remove from heated saucepan.
Cool in refrigerator for about 1 hour and
then it is ready to pour over a prepared cakes, cupcakes, or fillings etc..