Sister-in-law Judie recently asked for a foolproof ganache recipe, so we are happy to oblige.  The trick, as in all things, is patience.  You have to watch it as it cooks — too quick and it will be liquid-y; too long and it will be lumpy.  Here’s how Ina Garten does hers, and we’ve found it to work every time. She likes to add coffee granules to the mix, believing it gives more depth of flavor.  We agree, but it is an optional ingredient.

Of course, the ganache requires something under it — say, a lovely batch of cupcakes.  Take it to your local firemen or first responders (if they’re able to accept it).  They will bless you.