- 8 oz semisweet Belgian chocolate, finely chopped 250 g
- 1½ tsp unsalted butter 7 mL
- 1 tsp vanilla extract 5 mL
- 1 cup heavy or whipping (35%) cream 250 mL
- In a large heatproof bowl, combine chocolate, butter and vanilla. Set aside
- In a saucepan over medium heat, bring cream to a full rolling boil, without stirring. Once it starts to climb up sides of pan, remove from heat and pour over chocolate. Let stand for 2 minutes, undisturbed. Whisk mixture until chocolate has fully melted and ganache is smooth. Use immediately or cover and refrigerate for up to 7 days.