Chocolate Ganache

Bittersweet Chocolate Ganache
  • 6 ounces semi-sweet chocolate, finely chopped
  • 6 tablespoons whipping cream
  • 2 tablespoons unsalted butter 
  1. Place chopped chocolate into a heat safe bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and allow to stand for a minute then stir until smooth.
  2. Once smooth, add the butter one tablespoon at a time stirring until completely melted.
  3. Run a knife around the outside of the brownies to release from the pan then invert onto a cutting board or serving platter. Remove the parchment and pour the ganache onto the brownies, spreading evenly with a spatula. 
  4. Allow the ganache to set up before cutting (this will take a few hours at room temperature, you and speed this along by popping them into the fridge) and enjoy.