Yield: 12 ounces
Ingredients
- 1 egg yolk
- 1 ounces (28 g) granulated sugar
- A splash of vanilla extract, about 1/16 a teaspoon (1 ml)
- 7 ounces (199 g) semisweet chocolate
- 1/2 cup (120 ml) heavy cream
Instructions
- Whip the egg yolks, sugar, and vanilla until light and fluffy.
- Cut the chocolate into small pieces, place in a saucepan, and add the cream. Heat 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.