A luscious and creamy chocolate ganache perfect for desserts or as a spread.
Heat the cream in a saucepan over medium heat until it begins to simmer.
Avoid boiling the cream to prevent curdling.
Remove from heat and add the chopped chocolate, stirring until melted and smooth.
Chop the chocolate finely for quicker melting.
Stir in the butter and vanilla extract until fully incorporated.
Ensure the butter is at room temperature for easier mixing.
Let the mixture cool to room temperature, then refrigerate for 1-2 hours, stirring occasionally.
Stirring occasionally prevents a skin from forming on the ganache.
Beat the chilled ganache with an electric mixer until light and fluffy.
Whipping the ganache adds volume and a creamy texture.
Use as a spread, filling, or topping for your favorite desserts.
Pair with fresh fruits or pastries for a delightful treat.
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