While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!
12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter1 t. vanilla
Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long! Enjoy!
Serve over fruit, cake or any dessert. Eventually the ganache will thicken as it cools. It can be used as a basis for truffles, tortes, frosting, or hot chocolate.