Velvety Chocolate Ganache Glaze & Truffle Filling

1. Heat Cream and Butter

Start by pouring the heavy cream into a medium saucepan and adding the unsalted butter. Place the saucepan on medium heat and allow the mixture to come to a simmer. You’ll know it’s ready when you see slight bubbles forming around the edges. This gentle simmer is crucial to avoid overcooking or curdling the cream.

2. Melt Chocolate

Once the cream and butter mixture reaches this point, remove the saucepan from the heat immediately. Add the finely chopped unsweetened chocolate to the hot mixture. Let it sit undisturbed for about 5 minutes. This resting period allows the chocolate to melt evenly without any additional heat.

3. Combine and Whisk

After the chocolate has melted, grab a whisk and gently stir the mixture until it’s smooth and glossy. Add the Swerve confectioners’-style sweetener and vanilla extract, and continue whisking until everything is well combined. You’ll notice the mixture becoming beautifully velvety.

4. Thicken Ganache

Now, let the ganache sit for a few minutes to thicken slightly. This step ensures it has the right consistency for pouring over cakes or using as a frosting. If you’re aiming for truffle filling, allow the ganache to cool completely, then refrigerate until it firms up.

5. Use Ganache

Remember, for a glaze or frosting, use the ganache while it’s still warm. If you want to make truffles, refrigerate the ganache until it’s firm enough to scoop and roll into balls. Enjoy your rich and luscious chocolate creation!