Chocolate Ganache (Four-Layer Chocolate Log)

A ganache forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Four Layer Chocolate Log, where it is originally used.

Ingredients

• 10 oz (300 g) dark chocolate, chopped
• 1 cup (250 ml) 35% cream
• 1/4 cup (55 g) unsalted butter, softened

Method

1. In a small pot, bring the cream to a boil. Pour it over the chocolate and let melt for 2 minutes without stirring. With a whisk, mix until the ganache is smooth, then whisk in the butter.
2. Cover and refrigerate for 1 hour, or just until the ganache is spreadable.