4 ounces good quality dark chocolate, coarsely chopped or disks
4 ounces milk chocolate, coarsely chopped
Dash of salt
1/2 cup heavy cream
1. Place both chocolates in small glass bowl and add a dash of salt.
2. Warm cream in microwave or on a cooktop to almost 200 degrees.
3. Pour cream over chocolate and let rest for 3-5 minutes.
4. Once melted, whisk until well-blended, smooth, and shiny. If chocolate is not completely melted, place in microwave for 20 seconds at level 4. Whisk again. If it is still lumpy, repeat the microwave burst.
5. Pour the ganache into jars, dividing equally. Let cool. (The mixture will thicken and become soft and peanut butter-like as it cools.) Screw on lids.
6. DO AHEAD: Ganache can be made up to 4 weeks ahead; keep chilled. When ready to use, you can soften it in the microwave (20 seconds at level 4..)
“True love!”