Makes ~ 3 Cups
1 lb Bittersweet Chocolate
16 oz Cream
Pinch of Salt
Melt chocolate in a double boiler. You can make your own by placing a heat-proof bowl over a pot of simmering water. You can also melt your chocolate in the microwave. Melt chocolate on 50% power in minute increments. Stir after every minute.
While the chocolate is melting, heat the cream until just boiling in a small saucepan over medium high heat. Make sure to watch cream carefully, as it will boil over very quickly.
Pour cream into melted chocolate.
Using a spatula held at a 45 degree angle, stir in tight circular motion. Keep the spatula touching the bottom of the bowl to reduce air bubbles and ensure a perfect emulsion. Be patient, this could take a couple of minutes.
Once the ganache is dark brown and shinny, you are ready to work with it.
At this stage, the ganahce can be used as a glaze. If the ganache becomes cool and thick, reheat briefly in the microwave.
To use as a filling, let the ganache cool at room temperature and then spread.