Chocolate ganache is used as a glaze, icing, or a filling. It’s commonly believed it was invented around 1850 in Switzerland or in France. It is easy to make, consisting of roughly half chocolate and half cream, depending on its use and recipe. Using a higher quality chocolate will result in a better flavor and texture.

The recipe and detailed instructions are at the end of this post. For this recipe we need an egg yolk, granulated sugar, vanilla extract, semisweet chocolate, and heavy cream. Looks like we have it all. Ready, set, bake…

Whip the egg yolks, sugar, and vanilla until light and fluffy. Cut the chocolate into small pieces (or use chips), place in a saucepan, and add the cream.

Heat the chocolate and cream to 150°F (65°C), stirring constantly.

Stir the hot cream mixture into the egg yolk mixture and keep stirring for a minute or so to make sure the sugar is melted.

Let the ganache cool and store in an airtight container as needed. This ganache will last for a week unrefrigerated, and up to a month in your fridge.