Cookie Butter Ganache
 
Makes 2 cups
Ingredients
  • 1⅓ cups (227 grams) 62% cacao dark chocolate morsels*
  • ⅓ cup (85 grams) cookie butter*
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ¾ cup plus 1 tablespoon (195 grams) heavy whipping cream
Instructions
  1. In a medium bowl, combine chocolate, cookie butter, and butter.
  2. In a small saucepan, bring cream to a boil over medium-high heat. Immediately pour hot cream over chocolate mixture; let stand for 1 minute. Whisk gently until combined and shiny. Cover and let cool to room temperature. Refrigerate for up to 2 weeks.
Notes
*We used Scharffen Berger Dark Chocolate Baking Chunks and Biscoff Cookie Butter.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cookie-butter-truffles/