This classic rich dark chocolate cream can be used as a filling or icing for any cake. Leftover cream can be frozen for up to three months.

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Makes 2 cups

Hands on: 10 minutes

Total time: 10 minutes, plus resting overnight

8 ounces (1 cup) heavy cream

18 ounces (one 12-ounce bag and one 6-ounce bag) dark (semisweet) chocolate chips

2 tablespoons butter

In a heavy saucepan, place the cream on high heat to boil. When it begins to boil, remove from the heat immediately and whisk in the chocolate chips, a little at a time, until completely melted and smooth (do not vigorously whisk or the ganache will get air bubbles). Add the butter and mix until smooth. Place a piece of plastic wrap directly over the surface of the ganache so a skin doesn't form. Let the ganache rest overnight, unrefrigerated.