Ingredients:

  • 8 ounces (225g) high-quality dark chocolate (60-70% cacao), finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, softened (optional, for extra shine)
  • 1/4 teaspoon (1g) sea salt (optional, for enhancing flavor)

Instructions:

  1. Finely chop the dark chocolate and place it in the heat-safe bowl. This helps it melt evenly.
  2. Pour the heavy cream into the saucepan and heat over medium heat until it just barely comes to a simmer. Watch closely; you don't want it to boil!
  3. Immediately pour the hot cream over the chopped chocolate.
  4. Allow the mixture to sit undisturbed for 1 minute. This allows the heat to start melting the chocolate.
  5. Gently whisk the mixture, starting from the center, until the chocolate is completely melted and the ganache is smooth and glossy. Be patient; it might take a minute or two.
  6. Stir in the softened butter and salt (if using) until fully incorporated. The butter adds shine and richness, the salt a touch of complexity.
  7. Use immediately as a glaze or sauce. For a thicker consistency, let it cool at room temperature or chill in the refrigerator for 30-60 minutes, stirring occasionally. The chilling time depends on your desired consistency.