Ingredients:

  • 8 ounces (225g) high-quality dark chocolate (60-70% cacao), finely chopped
  • 1 cup (240ml) heavy cream (minimum 36% fat content)
  • 2 tablespoons (30g) unsalted butter, softened (Optional, for extra shine)
  • 1 teaspoon (5ml) vanilla extract (Optional, for enhanced flavour)

Instructions:

  1. Finely chop the chocolate and place it in a heatproof bowl.
  2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
  3. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute to allow the heat to melt the chocolate.
  4. Gently whisk the chocolate and cream together, starting from the centre and working outwards, until smooth and glossy. Be careful not to incorporate air.
  5. If using, stir in the softened butter and vanilla extract.
  6. Let the ganache cool at room temperature for a short while, then chill in the refrigerator until it reaches your desired consistency. (For pouring, use immediately; for frosting, chill until spreadable; for truffles, chill until firm).