Ingredients:

  • 8 ounces (225g) bittersweet chocolate, finely chopped (60-70% cacao)
  • 1 cup (240ml) heavy cream (double cream in the UK)
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 tablespoon (15ml) liquor (optional, e.g., rum, Kahlua, or Grand Marnier)
  • Pinch of sea salt

Instructions:

  1. Finely chop the chocolate and place it in a heatproof bowl.
  2. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Don't let it boil!
  3. Pour the hot cream over the chopped chocolate.
  4. Allow the mixture to sit undisturbed for 1 minute.
  5. Gently whisk the chocolate and cream together until completely smooth and glossy.
  6. Stir in the softened butter and liquor (if using) until fully incorporated.
  7. Stir in a pinch of sea salt.
  8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Let it cool at room temperature, then refrigerate for at least 30 minutes to 2 hours, or until desired consistency is reached. The longer it chills, the firmer it will become. This is the perfect chocolate ganache recipe!