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by Ginny Ehrhart September 03, 2020
This recipe is a must-have for any self-described chocolate-phile. Chocolate ganache can be used as a base for almost any chocolate dessert you can think of: truffles, torts, frosting, hot chocolate, cake, the list goes on. Add it as a topping to your favorite desserts, stir a spoonful into your morning coffee, or dip some fruit (or maybe your finger?) in its warm chocolatey goodness and feel the stress melt away!
NOTE: While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.
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Now, ready to start cooking?
12 oz. semi-sweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
4 T. butter
2 T strong brewed coffee
1 t. vanilla
1 pinch salt
1. Place cream and butter in a small sauce pan and warm over medium-low heat until the butter is melted and the cream is warmed throughout and steaming.
2. Stir in the coffee, salt, and vanilla.
3. Place the chocolate chips in a large mixing bowl and pour the warm cream mixture over it.
4. Allow to stand for 3-5 minutes to soften the chocolate. Whisk briskly to combine until smooth.