In a small saucepan over medium-high heat, warm the cream until it just begins to bubble around the edges. Let it bubble for about 1 minute, but do not let it boil (turn heat down slightly if necessary).
Turn off heat, but leave the saucepan on the warm burner, and whisk in chocolate until the mixture in smooth.
Then, remove the pan from the warm burner and whisk in the vanilla and sea salt.
To use as a glaze:
Let the ganache cool until it's slightly thickened and close to room temperature, then pour it over a cake, a pan of brownies, etc.
To use as a frosting (thicker, firmer)
Transfer the ganache to an airtight container and chill until thickened.
Once thick, use a standing mixer fitted with the wire whisk attachment or a handheld mixer and whip it until fluffy. Then spread or pipe it onto cakes or cupcakes.
Video
Notes
*8 oz chocolate equals 1 ½ cups chopped chocolate.
The ganache thickens/hardens as it cools.
This recipe makes enough to generously cover a 9x9” pan of brownies.
Ingredient Substitutions
Heavy Cream. There are no substitutions for heavy cream in this recipe.
Chopped Chocolate. You can make this recipe suit your tastes by using your favorite variety of chocolate, Dark, semisweet, milk, and even white chocolate (only high-quality white chocolate with "cocoa butter" as an ingredient) all result in a delicious ganache!
Honey. Light corn syrup can be used in place of honey.
Store/FreezeStore leftover ganache in an airtight container (I recommend a glass jar with a lid) in the refrigerator for up to 1 week. Or freeze for up to 2 months.Gently warm it to use to drizzle over your favorite desserts, or whip it in a standing mixer to use as a frosting.