Chocolate and Vanilla-Bean Ganache

1 cup

This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.


  • cup honey

  • cup heavy cream

  • ½ vanilla bean, split and scraped, pod reserved

  • 4 ounces bittersweet chocolate, finely chopped

  • 1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened


  1. Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.

  2. Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

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