Silky Chocolate Ganache

First, get your chocolate and heavy cream ready. Chop the bittersweet chocolate into small, even pieces so it melts quickly and evenly.

Place the chopped chocolate into a medium-sized heatproof bowl.

Pour the heavy cream into a small saucepan. Warm it over medium heat, stirring occasionally. Watch it closely—you only want to bring it to a gentle simmer, just before a full boil. If it starts bubbling vigorously, it can boil over in seconds.

As soon as you see small bubbles around the edges and the surface is steaming, immediately pour the hot cream over the chopped chocolate in the bowl. Let it sit undisturbed for 2-3 minutes to soften the chocolate.

Start whisking the mixture slowly, beginning from the center and working your way out. Continue whisking until the chocolate is completely melted and the ganache is glossy and smooth. Finally, stir in the dark rum until it's fully incorporated.

For a simple cake glaze, let the ganache cool for about 5-10 minutes until it's slightly thickened but still pourable. Drizzle it over your cake, starting from the center and letting it flow naturally to the edges.

For a thicker frosting or filling, transfer the ganache to the refrigerator and chill until it's firm to the touch, about 1 hour. Then, use a hand mixer or stand mixer to whip it on medium-high speed until it becomes light, fluffy, and pale in color. Spread it onto your dessert with a spatula.