1-Gathering and Prepping Ingredients: First, chop the two 4-ounce semi-sweet chocolate bars into small, uniform pieces. This helps them melt evenly and quickly. Place the finely chopped chocolate in a medium heat-proof bowl, ready for the next step.

2-Heating and Combining: Next, heat the 1 cup of heavy cream in a small saucepan over medium heat until it gently simmers don’t let it boil. Once it’s warm, pour the cream over the chocolate and let it sit undisturbed for 2 to 3 minutes. This allows the chocolate to soften properly before stirring.

Then, slowly stir the mixture with a metal spoon or small silicone spatula until it’s completely smooth and fully combined. Avoid whisking to prevent a greasy texture, and make sure no water contacts the chocolate to avoid seizing.

3-Finishing and Using: After mixing, stir in the unsalted butter and vanilla extract until everything blends together. Use the ganache right away as a drizzle, or let it cool at room temperature for about 2 hours to thicken. For a thicker consistency, refrigerate it and stir occasionally to keep it even.