Chocolate Ganache Glaze (Peggy Cullen)

Directions

1. Place the minced chocolate in a bowl. Scald the cream. Pour the warm cream over the chocolate and gently stir to heat 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 possibly slightly hot, but still liquid. If the glaze is warm, it will drip too much.
2. Yield: about 11/3 c.