Instructions

• Place 4 ounces semi‑sweet chocolate in a heatproof bowl; if using a bar, chop or break it into small, even pieces so it melts evenly.
• Put 1/3 cup heavy cream and 1 tablespoon unsalted butter in a microwave‑safe bowl; cut the butter into smaller pieces so it melts evenly.
• Microwave the cream and butter on high for 30 seconds. If the mixture is not steaming and the butter not fully melted, heat in additional 10–15 second intervals until just steaming — do not let it boil.
• Immediately pour the hot cream-and-butter mixture over the chocolate, making sure all the pieces are covered. Do not stir.
• Let the mixture sit undisturbed for 3 minutes to soften the chocolate.
• Whisk from the center outward until the ganache is completely smooth and glossy; if any chocolate remains unmelted, heat the bowl for 5–10 seconds and whisk again.
• Use the ganache warm for a pourable glaze, or let it cool to room temperature to thicken for spreading or filling.