Ingredients
– 8 ounces dark chocolate (chopped)
– 1 cup heavy cream
– 2 tablespoons brewed coffee (hot)
– 1 teaspoon vanilla extract (optional)
– A pinch of salt
Equipment Needed
– Heatproof mixing bowl
– Small saucepan
– Whisk or spatula
– Measuring cups and spoons
– A sharp knife for chopping chocolate
Step-by-Step Instructions
To start, gather all your ingredients and equipment. I usually like to chop my chocolate into small pieces so that it melts evenly when I add the hot cream. Place the chopped chocolate in a heatproof bowl. Next, heat the cream in a small saucepan over medium heat until it just begins to simmer. You don’t want it to boil, as boiling can scorch the cream and affect the final texture of your ganache. When it’s ready, pour the hot cream over the chopped chocolate and let it sit for a minute to allow the chocolate to soften. This step is crucial for a silky texture! (See the next page below to continue steps…)