Preparation Steps

• Place the finely chopped chocolate in a completely dry, heatproof bowl. For extra insurance against setting too fast, briefly warm the bowl with hot water, then dry it well.
• In a small saucepan, combine the cream, vanilla, and salt. Warm over medium-low heat, stirring, until you see steam and tiny bubbles just forming around the edges (do not boil), 2–3 minutes. Remove from heat.
• Pour about half of the hot cream over the chocolate and let it sit undisturbed for 60–90 seconds. Using a flexible spatula, stir in small circles from the center outward to form a thick, glossy core.
• Add the remaining cream in two additions, stirring gently after each until the ganache is completely smooth and shiny. If any pieces remain, set the bowl over a pan of barely steaming water and stir for 15–30 seconds, or emulsify briefly with an immersion blender.
• Use warm for glazing within 10 minutes. For a spreadable filling, let the ganache stand at room temperature until thickened, 20–30 minutes, stirring once or twice. To speed setting, spread in a shallow dish and chill 8–10 minutes, stirring halfway.
• If holding for longer than 1 hour, press parchment or plastic wrap directly onto the surface to prevent a skin from forming. Stir before using.