Spiced Chocolate Ganache
(by Jessica Spaulding)
6 oz. milk chocolate
4 oz. heavy cream
1 T. butter
1/8 t. salt
1/8-1/4 t. cayenne pepper (depending on desired heat)
Heat milk chocolate in double boiler until all larger chunks are melted.
(Alternatively, heat in microwave at 30-second intervals, checking and stirring every 15 seconds after the first blast.)
In a heavy-bottomed saucepan over medium-low heat, bring cream and butter to a light simmer. Remove from heat immediately. Do not scald the cream.
Add salt and cayenne pepper to cream and whisk.
Add spiced cream to melted chocolate in three parts, thoroughly incorporating. Mix until shiny and smooth.
Allow to cool, and use as a glaze, filling, or spreading.
(Read Chocoholics Anonymous, the story that accompanies this recipe.)