Ingredients:

  • 8 oz (227 g) bittersweet chocolate, finely chopped
  • 1 cup (240 ml) heavy cream
  • 2 tbsp (30 g) unsalted butter, at room temperature
  • Cocoa powder, for dusting
  • Chocolate shavings or curls

Instructions:

  1. Chop the bittersweet chocolate into small, even pieces.
  2. In a saucepan, bring the heavy cream just to a simmer over medium heat, stirring occasionally until bubbles form around the edges. Do not boil.
  3. Remove the saucepan from heat and pour the hot cream over the chopped chocolate in a heatproof bowl.
  4. Allow the chocolate to sit for 2–3 minutes, then whisk until completely smooth and glossy.
  5. Incorporate the unsalted butter into the ganache, whisking until fully melted and the mixture is shiny.
  6. Allow the ganache to cool to room temperature, then cover and refrigerate for at least 30 minutes until thickened.
  7. Once chilled, use the ganache as a filling, frosting, or glaze over cakes and pastries.