MAKES ABOUT 3 CUPS
This luscious chocolatey spread makes a great filling for sandwich cookies.

3 cups bittersweet chocolate chips or 1 pound bittersweet chocolate, cut into chunks
 1 teaspoon vanilla extract
2 cups heavy whipping cream
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt

Place the chocolate and vanilla in a medium bowl.

In a small saucepan, combine the cream, sugar,, cinnamon, and salt and heat at medium-high heat, whisking, until it begins to scald, or nearly reach a boiling point. Pour the hot cream over the chocolate. Using a whisk, stir the mixture until it’s smooth and glossy. Allow to cool and store, covered, in the refrigerator.

For easing spreading, let the ganache sit out at room temperature before using.

Photography: Chelsea McNamara / Styling Anna Billingskog