Microwaveable Chocolate Ganache - cooking recipe

Ingredients

6 ounces semisweet chocolate, chopped or 6 ounces chocolate chips
4 ounces heavy cream
1 tablespoon flavoring (to taste)

Preparation

Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2\u00b0C pyrex measuring cup, then I can pour straight from it.
Pour cream over top.
Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
Add flavorings if desired.
Cool to desired consistency.
Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.