My chocolate Ganache is a basic recipe that is simple and no fail. The ganache can be used as an icing on cakes, a filling for chocolate truffles, hot fudge and a spoonful of goodness when a chocolate fit attacks!
1 cup or 8 0unces Heavy Cream (grass fed cows)
1 cup or 8 ounces of granulated sugar
1 cup or 8 ounces of chopped unsweetened chocolate bar
1 teaspoon homemade vanilla extract
1 teaspoon room temperature grass fed cow butter
1 dash sea salt
Chop the chocolate bars into small pieces, place in a heat resistant glass bowl large enough for the 2 cups of liquid to be poured into it and room for mixing.
Bring the cream and sugar to a simmer, make sure to stir until the sugar has completely dissolved. Pour the cream/sugar mix over the chopped chocolate. Let sit for 4 minutes do not stir during this time. This step is very important. Whisk the cream sugar and chocolate gently. This should create a lovely shiny smooth chocolate fudge. Add the teaspoon of vanilla and teaspoon of butter, the reason to keep it at room temperature. The mixture should still be warm enough to melt the butter.
Set aside until the ganache starts to cool a bit and thicken up if you are going to use it as an icing. For Chocolate Truffles, leave the mixture over night to cool and harden.
If you are going to reheat the ganache the oils will break. It will become greasy. The reheating process needs to be done very slowly on low heat with constant stirring.