Add the butter to a small saucepan, place it over a medium heat and cook until browned. The butter will first bubble and splatter as the water cooks out. Once the noise reduces and the butter starts to foam, watch for the milk solids to become separated out, little brown flecks, as this is when the butter has browned. Pour into a small heatproof bowl and refrigerate until thick and spreadable but not fully solid, 30–60 minutes.

To make the ganache, put the chocolate in a heatproof bowl and melt. Place the cream and salt in a small saucepan, bring to a simmer, then pour a third over the chocolate and stir to combine. Mix in the remaining cream, in two additions, stirring until a smooth and glossy ganache is formed, then add the browned butter and stir until thoroughly combined. Finish with a short blend using a stick blender, to ensure the ganache is thoroughly emulsified. Cover and set aside, at room temperature, for 2–3 hours or until thick and spreadable.

* Try this ganache on Edd Kimber’s Chocolate Layer Cake.