Chocolate Ganache

• 1 cup (8 fl oz/250 ml) heavy cream
• 1 t

In a saucepan over low heat, combine the cream and butter and heat, stirring, until the butter is melted, tiny bubbles form, and the mixture is hot but not boiling (175°F/80°C on an instant-read thermometer). Remove from the heat, add the chocolate, and let stand for about 30 seconds to allow the chocolate to soften. Whisk until the chocolate is melted and the ganache is smooth. Stir in the van