Chocolate Ganache

Directions

1. 1
   In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat.
2. 2
   Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt.
3. 3
   Let the ganache stand at room temperature for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable.
4. 4
   This could take anywhere from 10 to 30 minutes, depending on the temperature of your refrigerator.
5. 5
   If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat, and stir until softened.
6. 6
   Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours.