Dark Salted Chocolate Ganache

Here's a recipe for a rich and decadent dark salted chocolate ganache:

8 ounces (about 1 cup) of high-quality dark chocolate (70% cocoa or higher), finely chopped
1 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon sea salt, plus extra for sprinkling

Prepare the Chocolate:
- Place the finely chopped dark chocolate in a heatproof bowl.
Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Combine Cream and Chocolate:
- Pour the hot cream over the chopped chocolate. Let it sit for about 2-3 minutes to allow the chocolate to soften.
Stir Until Smooth:
- Gently stir the mixture with a spatula or whisk until the chocolate is fully melted and the ganache is smooth and glossy.
Add Butter and Salt:
- Stir in the unsalted butter pieces until they are fully melted and incorporated into the ganache. Then, add 1/2 teaspoon of sea salt and stir until combined.
Cool and Use:
- Let the ganache cool slightly before using it as a glaze or frosting. If you need a thicker consistency (for truffles or filling), let it cool at room temperature or refrigerate until it reaches the desired thickness.
Sprinkle with Sea Salt:
- Once you’ve used the ganache (for glazing a cake, making truffles, etc.), sprinkle a little extra sea salt on top for a beautiful and flavorful finish.

For a Pourable Ganache: Use the ganache while it's still warm. Pour it over cakes or cupcakes for a smooth, shiny finish.
For Whipped Ganache: Allow the ganache to cool completely, then beat it with a mixer until it becomes light and fluffy.
For Truffles: Let the ganache cool until it's firm enough to scoop. Roll into balls and coat with cocoa powder, powdered sugar, or melted chocolate.

This dark salted chocolate ganache is perfect for adding a rich, luxurious touch to your desserts. Enjoy!

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