Food & Cooking Recipes Dessert & Treats Recipes Chocolate and Vanilla-Bean Ganache 3.8 (13) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 22, 2020 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients ⅓ cup honey ⅓ 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 Directions 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. 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. Rate it Print