The Most Bomb Chocolate Ganache. Ever.

This recipe was passed to me from my Mama, an extraordinary chef and purveyor of many sweets. She has perfected this chocolate Ganache so it is so incredibly easy to make. I am now starting to get requests for it. Like I said, it's the most bomb.

What you'll need:

1 C. Granulated Sugar
1 C. Heavy Cream
1/4 C. Butter
1/2 C. Cocoa
1/4 Tsp. Salt
1/2 Tsp. Vanilla

Are you ready for the magic? Yes?

Well, begin by stirring the SUGAR into the CREAM and let it sit until it dissolves.

Melt the BUTTER in a medium saucepan on LOW heat.

Whisk in COCOA until it is nice and smoothThen, slowly stir in the SUGAR/CREAM mixture. Num Num Num.

Add the SALT and VANILLA

Now, whisk all ingredients until smooth with the heat still on LOW. The most important part is now. Are you listening? 'Cause this is really important and the secret to the most bomb Ganache. Ever. Do NOT bring this to a boil, but just before. Keep stirring and stirring and when you see baby bubbles on the edge you are ready. (about 10 minutes) This is what gives it the most subtle caramel flavor, so yum!


Then, SERVE on top of ice cream, cake, marshmallows, nuts, popcorn, pancakes, toast...you get it. Or, you can COOL, pour into jars and REFRIGERATE. When you're ready to use it, just nuke it for 45 seconds and boom, Ganache is ready! Or, you can just eat it out of the jar like fudge...I do tend to notice the Mister stealing little spoonfuls here and there!

*NOTE: if you would like to use this as a cake frosting, double the butter and let set a bit once you are finished. As it thickens it can be poured perfectly onto a cake!