I originally made this ganache with dark chocolate, but found that the bitter notes of darker chocolates competed with the sharp anise qualities of the basil. Now I’m using Guittard semi-sweet chocolate, and it’s just right.
For a cool, summer treat, drizzle warm ganache over vanilla ice cream.
Or let it cool, and spread thickened ganache between layers of a simple white cake or your favorite chocolate cake recipe for a surprising filling.
- First, wash and chiffonade basil, or slice into fine ribbons. (An easy method for this technique is to stack 5-6 leaves into a neat pile, roll up lengthwise, and slice down the roll for uniform strips.
- Once all of the herb is sliced, add to a clean, resealable container (I use a 10 oz mason jar) with a tight-fitting lid.
- Pour heavy cream over the basil, pushing all of the herb down so it’s completely submerged into the cream. Seal container and leave in refrigerator overnight.
- The next day, put chopped chocolate into a heat-proof bowl and set aside.
- Pour basil cream into a heavy pot and heat to just under a boil. Strain hot basil cream through a fine mesh sieve into chocolate and stir to combine until the chocolate is fully melted and ganache is silky smooth.
- Stir in corn syrup and whisk to combine.
- Let the combination come to room temperature before filling or frosting cakes or enjoy immediately over ice cream with fresh strawberries.
- Store unused ganache up to a week in the fridge and bring back to desired consistency in a water bath.