Author: Bob and Robin Young

Source: David Libovitz website

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

For the Tarte

1

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

2

When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. Pour directly into cooled cooked Tarte pastry shell - then chill. Use the recipe for the French Tarte Dough.

For a Chocolate Cake Frosting

1

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.