Dice chocolate and place in heat-safe bowl. Bring first
4 ingredients to boil in saucepan. Pour hot mix over
chocolate, let sit for 1 minute. Blend together using a
whisk or hand blender. Add room temperature butter
and vanilla extract; mix well. Reserve in airtight plastic
container in the refrigerator.
Note: The cream has
to be very hot to melt the chocolate. When mixing
the ganache, be gentle and try not to create too many
bubbles by over mixing it.