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Ingredients
- 8 ounces bittersweet chocolate coarsely chopped
- 1 cup cold heavy or whipping cream
- 1 teaspoon pure vanilla extract
Method
- Combine the chocolate and cream in a medium-size saucepan and stir over medium-low heat until the chocolate melts and the mixture begins to bubble a little around the sides.
- Quickly whisk the mixture until it comes together in a smooth chocolate sauce.
- Remove from the heat and whisk in the vanilla.
- Pour into a heatproof bowl that can go into the freezer.
- Chill the ganache in the freezer just until it thickens, about 15 minutes.
- Use immediately to glaze the top of a cheesecake.
- Let some ganache drizzle down the sides-or, if you wish, frost the sides completely, using a narrow metal icing spatula.
- Do not cover.
- Return the cake to the freezer for 1 hour before cutting.
