Chocolate Ganache

Heat cream and butter to just below boiling over medium heat

Put chocolate in food processor and chop until coarsely chopped. With the processor running, slowly pour hot cream through food chute in a steady stream. Process until smooth.

Conversely, you can chop the chocolate by hand, and stir it with either a heavy spoon or a whisk, rather than using a food processor.

How you do it is entirely up to you. Either way, you can't really go wrong. That is unless the chocolate is lumpy. And even, still, its chocolate. Is anyone really going to care?

Let mixture cool until slightly warm (about 20 minutes) before using.