6 ounces high quality French white chocolate (e.g. Callebaut or Valrhona) finely chopped
1⁄4 cup heavy cream
Dash of salt
1. Place finely chopped chocolate and a dash of salt in small glass bowl.
2. In a pyrex measuring cup, microwave heavy cream to “just under” a boil (200 degrees F). Zap the cream at level 8 for 30 seconds, test the temperature with instant read thermometer. Repeat as needed until it is almost 200 degrees.
3. Pour cream over chocolate and let it rest for 3-5 minutes.
4. Whisk until smooth. If there are still lumps, zap at level 5 for 20 seconds and whisk again.
5. If desired, flavor up your ganache with a spoonful of seedless jam, nut butter, lemon curd, or salted caramel sauce.
