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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the finely chopped chocolate in a heatproof bowl.
- Put cream, vanilla seeds and the scraped pod in a small saucepan. Heat just to a boil, then remove from the heat and lift out the pod.
- Pour the hot cream over the chocolate. Let it stand briefly to soften the pieces, then stir gently from the center outward until smooth.
- Add softened butter and stir until fully incorporated. Portion or use while workable, then cover and refrigerate promptly.
Notes
One batch uses about 138 g chocolate.
The ratio makes a firm ganache; this is not the separate egg-containing baked ganache.
