Step 1: Prepare the Chocolate
Finely chop the chocolate into small, uniform pieces (about ¼-inch or smaller). The smaller and more uniform the pieces, the more evenly they’ll melt. Place the chopped chocolate in a heatproof bowl (glass or metal works well). If using butter, add it to the chocolate now.

Step 2: Heat the Cream
Pour the heavy cream into a small saucepan over medium heat. Heat until the cream just begins to simmer – you’ll see small bubbles forming around the edges and steam rising. Don’t let it come to a full, rolling boil. The ideal temperature is around 180-190°F if you’re using a thermometer. Remove from heat immediately once it reaches this point.

Step 3: Pour and Wait
Pour the hot cream directly over the chopped chocolate. Make sure all the chocolate is submerged beneath the cream. Let it sit undisturbed for 2-3 minutes. This waiting period allows the heat from the cream to gently melt the chocolate without any stirring. Don’t be tempted to stir yet – patience creates smooth ganache.

Step 4: Stir to Combine
After the waiting period, start stirring gently from the center of the bowl, working your way outward in small circles. Use a rubber spatula or wooden spoon and stir slowly and smoothly. The mixture will look separated at first – this is normal. Keep stirring gently and it will come together into a smooth, glossy, emulsified ganache. This takes 1-2 minutes of gentle stirring. Don’t stir vigorously or whisk hard, as this incorporates too much air and creates bubbles.

Step 5: Add Optional Ingredients
Once smooth and glossy, stir in vanilla extract, salt, or any liqueurs if using. Stir gently to incorporate fully without adding air bubbles.

Step 6: Use or Store
Your chocolate ganache is now ready! Use it immediately as a warm glaze by pouring over cakes, let it cool to room temperature (about 1-2 hours) for spreadable frosting consistency, or refrigerate until firm (2-4 hours) for piping, whipping, or rolling into truffles. The ganache will thicken as it cools.

For Whipped Ganache: Let the ganache cool to room temperature, then refrigerate for at least 2 hours until firm. Beat with an electric mixer on medium speed for 1-2 minutes until light, fluffy, and pale in color. Don’t overbeat or it will become grainy.