INGREDIENTS
- 200g high-quality dark chocolate (70% cocoa)
- 200ml heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (optional)
PREPARATION METHOD
Chop the dark chocolate into small, even pieces and place them in a heatproof bowl to ensure smooth melting.
In a saucepan, gently heat the heavy cream until it just begins to simmer—avoid boiling to keep the cream smooth.
Pour the hot cream over the chopped chocolate. Let it sit for two minutes to soften the chocolate before stirring.
Gently stir the mixture until the chocolate fully melts and blends with the cream, forming a silky, smooth ganache.
Add the softened butter and vanilla extract, stirring until everything is completely combined and the ganache shines beautifully.
Use immediately for frosting, or cool to room temperature to thicken before shaping into truffles or spreading on cakes.
