Categories: Dessert: Frosting, sauces, topping
Ingredients
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 cup cold heavy or whipping cream
- 1 teaspoon pure vanilla extract
Directions
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Combine the chocolate and the heavy whipping cream in a medium-sized saucepan and stir over medium low heat until the chocolate melts and the mixture begins to bubble a little around the sides. Quickly whisk the mixture until it comes together in a chocolate sauce.
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Remove from the heat and whisk in the vanilla. Pour into a heatproof bowl that can go in the freezer. Chill the ganache in the freezer just until it thickens, about 15 minutes. Use immediately to glaze the top of the cheesecake. Do not cover. Return to the freezer 1 hour before serving.