Chocolate Ganache

• 151g semi-sweet or dark chopped chocolate in small pieces
• 203g heavy cream
• 38g unsalted butter, at room temperature, cut into cubes

Instructions

1. 1.
   Add chocolate to a medium bowl; set aside.
2. 2.
   In a small saucepan over medium-heat, bring the cream to a low simmer.
3. 3.
   Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
4. 4.
   Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.