Chocolate Ganache

14 oz. semisweet or bittersweet chocolate*, broken into pieces
3 T. espresso or strong coffee
1 tsp. vanilla extract
1/4 cup sugar* (confectioner’s, granulated, or light brown)
3/4 cup heavy cream, preferably not ultra-pasteurized*
1 pinch coarse salt or to taste

Source: appeared in the Honoluly Star Advertiser, 7/16/14 from the NY Times‘Julia Moskin of the NY Times

In heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in between.)*

Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust seasoning. Makes about 1-1/2 cups.

Note: Refrigerate leftovers in a jar; it will keep indefinitely.* To rewarm, place jar in saucepan half-filled with simmering water, or uncover and heat in microwave at low heat.*

* I used bittersweet and bought a 10 oz. bag of chips and a 4 oz. bar to make the 14 oz.
* I used light brown sugar; only ultra pasteurized cream was available.
* I avoid microwaving so I used a pan to melt (no need double boiler).
* Really? Indefinitely? The first batch I made didn’t last long enough to see if indeed it is eternal.
* The chocoholic in the house, takes a tablespoon each night, micros it for about 12 seconds on high, then buries it under ice cream.


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