At 20 as a student living abroad, I remember lunching by a beach in the south of France and being extremely content with my baguette, cheese, and Rhône valley wine. The moment gave me confidence because I realized that even with limited means it was possible to have exquisite moments.

Chocolate Ganache has a similar effect. It is a simple accessible way to make many delightful moments. People are always surprised because it sounds fancy, and it can be dressed up for sure, but its essence is simple. Equal parts by weight chocolate and heavy cream. That’s the recipe. Make as much or as little as you want.

A true chef would guide you to chop the chocolate and pour hot heavy cream over. I usually just microwave the chocolate (stirring every 30 seconds or so to avoid burning) and then pour heavy cream over.