Nearly Foolproof Ganache

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 14 ounces semisweet chocolate or 14 ounces bittersweet chocolate, broken into pieces
• 3 tablespoons espresso or 3 tablespoons strong coffee or 3 tablespoons water
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar or 1/4 cup granulated sugar or 1/4 cup light brown sugar
• 3/4 cup heavy cream, preferably not ultrapasteurized
• 1 pinch coarse salt, more to taste

Recipe

• 1 in a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
• 2 (alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between).
• 3 just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
• 4 it may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
• 5 if too thick to pour, whisk in hot water a tablespoon at a time.
• 6 taste for salt and adjust the seasoning.
• 7 note: this mixture can be used in many ways. serve it warm to hot as a sauce over ice cream. warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze. let it cool to room temperature and whip it in a mixer to make a fluffy frosting. or chill it, then roll into balls and dust with cocoa powder to make truffles. refrigerate leftovers in a jar; it will keep indefinitely.