Preparation time:
10 mins (plus 15-20 minutes cooling time)
Ingredients:
200g BAR Nickels 56% Dark Couverture Callets
100ml coconut cream (or heavy cream)
1 tsp vanilla extract
Pinch of sea salt
Directions:
1. Heat the coconut cream in a saucepan over medium heat until it just begins to simmer.
2. Remove from heat and add the BAR Nickels Callets. Let sit for 2 minutes to allow the chocolate to soften.
3. Stir until the chocolate is fully melted and the mixture is smooth.
4. Mix in the vanilla extract and sea salt.
5. Let the ganache cool slightly before using as a filling or topping.