Without a doubt, the best chocolate ganache ever!

4. After this brief respite, whisk the chocolate and cream together from the center outward until the mixture is smooth and fully incorporated. If you find that the chocolate is not melting sufficiently, you can place the bowl over a pan of simmering water to gently melt it.
5. Add the pieces of room-temperature butter and the teaspoon of vanilla (if using), and continue whisking until the butter is melted and the ganache takes on a glossy, smooth texture.
6. Once obtained, your ganache is ready to use. If you want a runny consistency for the frosting, it is best to use it immediately.

Variations and tips:
• For a dairy-free version, replace the heavy cream with full-fat coconut milk. Keep in mind that this will give a subtle coconut flavor to the ganache.

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