To make the ganache, cut the butter into small pieces and let soften at room temperature. Next, chop the chocolate into small pieces. Heat the cream over medium-high heat. Once it comes to a gentle boil, pour it over the chocolate and let sit for a few minutes. Whisk until you reach a smooth consistency. Add the soft butter, whisk, cover and set aside.
- 3/4 lb bittersweet chocolate (min. 54% cocoa mass; approx. 2 cups)
- 3/4 cup heavy cream (min. 33% milk fat)
- 5 oz unsalted butter (soft)