Ganache for Sculpting

Bittersweet chocolate, reasonably finely chopped, 3 parts by weight.
Heavy cream, 2 parts by weight
Optional flavoring: up to 1 TBSP liqueur per cup of cream
Optional flavoring: up to 1/4 tsp citrus oil or other concentrated flavoring per cup of cream.

For example, a moderate quantity of amaretto-flavored ganache:

12 oz. bittersweet chocolate
1 cup heavy cream
1 TBSP amaretto

A larger quantity of orange-flavored ganache:

16 oz. bittersweet chocolate
1 1/3 cups heavy cream
1 TBSP Gran Marnier
1/4 tsp orange oil

Chop the chocolate reasonably well. Larger pieces will take longer to melt, and if the chocolate is not finely divided, parts of it will get too hot and scorch. Place in a heatproof bowl.

Bring the cream to a boil, stirring occasionally. Remove from the heat; stir in the optional booze and flavoring. Pour all at once over the chocolate. Stir until smooth.

Let cool until spreadable consistency is reached. Stir occasionally to prevent parts of the ganache from solidifying, especially if you put it in a cool place or in the refrigerator.