Chocolate Ganache

Ingredients

• 8 ounces (225g) semisweet or bittersweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 1 tablespoon (14g) unsalted butter (optional, for extra shine and richness)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Prepare the chocolate:
   • Finely chop the chocolate and place it in a heatproof bowl.
2. Heat the cream:
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
3. Combine the cream and chocolate:
   • Pour the hot cream over the chopped chocolate. Let it sit for about 2-3 minutes to soften the chocolate.
4. Stir until smooth:
   • Using a whisk or a spatula, gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
5. Add butter and vanilla (optional):
   • If using, add the butter and vanilla extract to the ganache. Stir until the butter is melted and fully incorporated. This will add extra shine and richness to your ganache.
6. Cool the ganache:
   • Let the ganache cool at room temperature, stirring occasionally. For a pourable glaze, use it while it is still warm. For a thicker frosting or filling, let it cool and set to your desired consistency, or refrigerate it for faster thickening.

Usage Tips

• As a glaze: Pour the warm ganache over cakes or pastries, allowing it to drip down the sides.
• As a frosting: Let the ganache cool until thickened to a spreadable consistency, then use it to frost cakes or cupcakes.
• As a filling: Chill the ganache until it firms up slightly, then use it to fill cakes, pastries, or sandwich cookies.
• For truffles: Chill the ganache until it is firm enough to scoop, then roll into balls and coat with cocoa powder, chopped nuts, or melted chocolate.

Enjoy your versatile and delicious chocolate ganache!