---------- Recipe via Meal-Master (tm) v8.05

     Title: Bittersweet Chocolate Ganache
Categories: Cakes, Chocolate
     Yield: 1 servings

     6 oz Bittersweet chocolate
     1 c  Whipping cream
     1 tb Brandy; +1 ts
     1 ts Vanilla

 Chop or grate chocolate into fine crumbs. Heat cream until small
 bubbles form around the edge; pour cream onto chocolate. Process or
 stir to melt chocolate completely. The mixture will be quite
 liquid. Let it cool. Beat in brandy and vanilla. This frosting
 takes several hours at room temperature to achieve spreading
 consistency. To speed the process, refrigerate. Stir occasionally
 to assure even chilling. Use as a frosting.

 Note: This should be made with a blender. Can be done by hand but
 harder job.

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