Chocolate Recipe

Prepare chocolate

Chop the chocolate into small, even pieces so it melts evenly. Place the chopped chocolate in a medium heatproof bowl and set aside.

Heat cream

Pour the heavy cream into a small saucepan. Heat over medium until it just begins to simmer and small bubbles form at the edges — do not let it boil.

Combine cream and chocolate

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes to soften the chocolate.

Emulsify

Using a whisk or a spatula, gently stir from the center outward until the mixture becomes smooth and glossy and the chocolate is fully melted, about 1–2 minutes. If any unmelted chunks remain, place the bowl over (not in) a pan of barely simmering water and stir until smooth.

Finish ganache

Stir in the butter, corn syrup (if using) and sea salt until fully incorporated and glossy. If using vanilla extract, add it now and stir briefly.

Cool or use warm

Let the ganache cool at room temperature for 15–30 minutes to thicken slightly for dipping, or let it cool longer (about 1–2 hours) until spreadable for frosting. If you need it pourable, use it warm (but not hot).

For a simple dessert, serve the warm ganache with fresh fruit or cookies for dipping. For a glossy glaze, pour warm ganache over cakes and allow it to set. For truffles, chill the ganache until firm (about 2 hours), scoop into balls, roll in cocoa powder or chopped nuts, and refrigerate until set.