Quick Ganache

This is my version of what is known in the industry as basic ganache or 2:1 ratio ganache, meaning it is made with 2 parts dark chocolate to 1 part heavy cream by weight. If you are in a real hurry, you can leave out both the invert sugar and the butter. I use them to improve the shine when the ganache has cooled and set, making it suitable to use as a glaze, which is frequently done in a pinch.