3 cups heavy cream
4 tablespoons unsalted butter at room temperature, chopped
1 pound bittersweet chocolate, chopped
2 tablespoons sugar
Add the sugar to the cream. In a medium sauce pan over medium heat, heat the cream/sugar mixture, stirring constantly to disolve the sugar and avoid burning sugar on the bottom of the pan. Bring the mixture to just below a simmer. In a large heat-proof bowl, combine the butter and the chocolate, then pour the cream over the butter/chocolate mixture. Allow to stand at least 2 minutes, then stir with a rubber spatula until the ingredients are fully combined and the mixture is smooth. Refrigerate or use at room temperature. The ganache will hold in the refrigerator for several weeks.