Ganache
 
Makes ¾ cup
Ingredients
  • ⅔ cup (113 grams) chopped bittersweet chocolate*
  • ½ cup (120 grams) heavy whipping cream
Instructions
  1. Place chopped chocolate in a large heatproof bowl. Set aside.
  2. In a small saucepan, bring cream just to a boil over medium heat. Pour hot cream over chocolate. Let stand for 1 minute; whisk until smooth. Refrigerate, stirring occasionally, until slightly thickened, about 30 minutes.
Notes
*We used Guittard Eureka Works 150th Anniversary Limited Edition 62% Cacao Bar, but Guittard Semisweet Chocolate Baking Bar 64% Cacao will work, too
Recipe by Bake from Scratch at https://bakefromscratch.com/everything-chocolate-thumbprint-cookies/