Drizzle it over ice cream, lay it on thick between cake layers or just eat it by the spoonful. I'm reposting the easiest chocolate-basil ganache recipe because I just made it again and confirmed that it's a keeper.
With just four ingredients, it's a very simple recipe that can come together very quickly if you need it to (or if you want to dial down the basil for younger taste buds, for instance). Just skip step 2 below, and jump ahead to step 3.
For a really pronounced herbal note, though, infusing the fresh cream overnight is key. Other than an extra 12-24 hours, it's still the easiest chocolate-basil ganache, and a must do before summer's end.
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.)
For an extra pronounced flavor, in a resealable container with tight-fitting lid (I use a 10 oz mason jar), pour heavy cream over fresh basil, pushing basil down so its completely submerged in the cream. Seal and store in refrigerator overnight for 12-24 hours.
The next day, put 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 whisk to combine until the chocolate is fully melted and ganache is silky smooth.
Add corn syrup and continue whisking until ganache is fully emulsified.
Let the combination come to room temperature before filling or frosting cakes or enjoy immediately over ice cream.
Store unused ganache up to a week in the fridge and bring back to desired consistency in a warm water bath.