bittersweet brandied ganache

MAKES ABOUT 10 CUPS

• 3 ½ pounds bittersweet chocolate, broken up
• 3 ½ sticks (14 ounces) unsalted butter, cut up
• 3 ½ cups heavy cream, heated slightly to remove the chill
• ⅔ cup brandy or Cognac

1. Place the chocolate and butter in a large heatproof bowl. Set the bowl over a pot of barely simmering water. As the chocolate and butter melt, stir to blend.
2. When completely melted, remove from the heat and whisk in first the cream and then the brandy. Be sure to scrape down the bowl well and mix thoroughly. Allow to cool and thicken to the consistency of mayonnaise.