Ingredients:
• 225 g (8 oz) quality semisweet chocolate, finely chopped
• 240 ml (1 cup) heavy cream
• 30 g (2 tbsp) unsalted butter, at room temperature
• 1 tsp pure vanilla extract (optional)
Directions:
1. Start with a small saucepan and gently heat the heavy cream over medium heat until hot but not boiling. Keep an eye on it; heavy cream can come to a boil faster than you think, and you don’t want it to be scalded.
2. While the cream is heating, place the finely chopped chocolate in a heatproof bowl. If you’re using a chocolate bar, this is a good opportunity to practice your knife skills. Remember, the finer you chop, the easier it will melt.
3. Once the cream is hot enough, pour it over the chopped chocolate. Let it sit for about 5 minutes. This waiting period is crucial because it gives the chocolate time to acclimate to the heat and melt evenly.
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