Ingredients:

  • 6 oz semi-sweet chocolate (60% to 70% cocoa), finely chopped
  • 0.5 cup heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar, sifted

Instructions:

  1. Finely chop 6 oz of semi sweet chocolate. Note: Smaller pieces melt faster and more evenly, preventing the chocolate from seizing.
  2. In a small saucepan, bring 0.5 cup of heavy whipping cream to a bare simmer until tiny bubbles form around the edges.
  3. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Whisk gently starting from the center until the mixture is glossy and dark.
  4. Stir in 1 tsp pure vanilla extract and 1 pinch of fine sea salt. Note: Salt intensifies the cocoa notes without making it salty.
  5. Let the ganache sit at room temperature for about 15 minutes until it feels lukewarm to the touch.
  6. In a separate chilled bowl, beat 1 cup of heavy whipping cream and 2 tbsp sifted powdered sugar until soft, floppy peaks form.
  7. Add a large spoonful of the whipped cream to the chocolate base and whisk it in vigorously. Note: This 'lightens' the base so the rest of the cream doesn't deflate.
  8. Gently fold the remaining whipped cream into the chocolate using a figure eight motion until no white streaks remain.
  9. Spoon the mixture into four individual ramekins or glasses and chill for 2 hours until firm and set.