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.