- 12 oz semisweet chocolate, finely chopped 375 g
- 1½ tsp unsalted butter 7 mL
- 1 tsp vanilla extract 5 mL
- 1 cup heavy or whipping (35%) cream 250 mL
- Place chocolate, butter and vanilla in a large heatproof bowl. Set aside.
- In a saucepan over medium heat, bring cream to a full boil without stirring. Once cream starts to climb up sides of pan, remove from heat and pour over chocolate. Let stand, undisturbed, for 2 minutes. Whisk mixture until chocolate has fully melted and ganache is smooth.
- Let cool completely prior to filling donuts.