Title: Chocolate ganache glaze
 Categories: Baker
      Yield: 4 Servings
 
      6    Ounces, high quality
           Semi-sweet chocolate, finely
           Chopped
    3/4 c  Heavy cream
 
  Place the chopped chocolate in a bowl.  Scald the cream.  Pour the hot
  cream over the chocolate and gently stir to melt all the chocolate.
  This can be made up to 3 days before and reheated slightly for use.
  The glaze should drizzled over the puffs when its room temperature,
  or slightly warm, but still liquid.  If the glaze is hot, it will
  drip too much.
  
  Yield: about 1 1/3 cup