Craig Claiborne's Ganache

Craig Claiborne's Ganache

Ingredients:
candies, semisweet chocolate
cream, fluid, heavy whipping

Directions:
Put chocolate into mixing bowl.
Put cream in saucepan and bring barely to simmer.
Add hot cream to chocolate, stirring with rubber or plastic spatula.
Stir until mixture is velvety and smooth.
Scrape into bowl of electric mixer and start beating at medium speed.
Continue beating until it lightens in color; take care not to overbeat or it will harden.
It is best to prepare mixture in a cool place until it is slightly thickened.
Take care that it remains somewhat liquid.
Use as filling for chocolate truffles, layer cakes and other dessert