Chocolate Ganache

8 oz (240 ml) cream
1 tbs. butter (optional, but makes the Ganache stay shiny even after refrigerating)
1 oz sugar (2 tbs.+ 1 tsp.)
12 oz (340 g) simi-sweet chocolate

Note:
To use white chocolate...
240 ml cream
455 g. white chocolate

Directions
Break the chocolate into 1/2 oz pieces and place in a heat proof bowl.
Heat cream, butter and sugar to a boil. Pour over the chocolate and let stand for 5 minutes. Stir gently until smooth. After refrigerating for about 1 hour you can pipe with it, or allow it to come to room temperature then ice your cake by pouring it over the cake and spreading the Ganache with a spatula.