Rich Dark Chocolate Ganache

I am a verified chocoholic. Webster’s Dictionary should place my profile picture under the word chocolate. I promise you there is no one else in this world that loves chocolate as much as I do. My love for chocolate is a dangerous syndrome. I doubt that Chocoholic Anonymous would decrease my usage. As a matter of fact, I would be that one participant that disrupts the group thrusting everyone into pure sweet absolution. It would be like a scene out of Confessions of a Shopaholic where Rebecca Bloomwood causes an uproar in her shopaholic’s counseling group. I can see us now rummaging Neuhaus and then over to Godiva. Ghirardelli would not let us in. I would screw up your treatment services.

Dark Chocolate Chips

For those of you not seeking solace away from chocolate, I invite you to try out this dark chocolate ganache. You can layer it between a torte cake, French toast, or pipe on cupcakes. For a Saturday morning breakfast treat, smear it on a slice of toast topped with fresh strawberries and bananas.


10.5 oz (300 g.) dark chocolate
½ cup (120ml.) heavy cream
3 tablespoons butter
1 tablespoon extra-strong espresso (optional)
1 teaspoon vanilla extract
pinch of salt


Hand Mixer


Place the chopped dark chocolate or dark chocolate chips in a large glass bowl with the butter. In a saucepan over medium heat, heat up the heavy cream until it comes almost to a boil. Pour the heavy cream over the chocolate and butter and let it sit for 3-4 minutes. Using a wire whisk or handheld mixer whisk together slowly adding in the vanilla, coffee, and pinch of salt. Mix well until combined and let it set a minimum of 4-5 hours or overnight.