Ganache

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Ingredients
1 lb. good-quality semi-sweet chocolate, chopped
6 fluid oz. heavy cream
5 oz. whole milk

Preparation
In a heavy saucepan, bring the cream and milk to a scald.  Pour over chopped chocolate and stir until smooth. 

Strain, if needed, and cool before storing.  Do not refrigerate.

Store uncovered until cool, then cover.

Recipe will cover two 6-inch or 1x9-inch flourless chocolate cakes.

Variations
For raspberry ganache, stir in 1 cup raspberry puree.

For coffee ganache, add 1 tablespoon coffee extract. 

To turn this into a chocolate sauce, add more milk/cream (approximately 3/4 cup).