Traditional Chocolate Ganache

1. 1

   Combine the chocolate and cream in a medium-size saucepan and stir over medium-low heat until the chocolate melts and the mixture begins to bubble a little around the sides.

2. 2

   Quickly whisk the mixture until it comes together in a smooth chocolate sauce.

3. 3

   Remove from the heat and whisk in the vanilla.

4. 4

   Pour into a heatproof bowl that can go into the freezer.

5. 5

   Chill the ganache in the freezer just until it thickens, about 15 minutes.

6. 6

   Use immediately to glaze the top of a cheesecake.

7. 7

   Let some ganache drizzle down the sides-or, if you wish, frost the sides completely, using a narrow metal icing spatula.

8. 8

   Do not cover.

9. 9

   Return the cake to the freezer for 1 hour before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.