Chocolate Ganache

Place the chocolate into a medium bowl.

Heat the cream in a small sauce pan over medium heat.

Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake.

Start at the center of the cake and work outward.

For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.