Nearly Foolproof Ganache - cooking recipe

Ingredients

14 ounces semisweet chocolate or 14 ounces bittersweet chocolate, broken into pieces
3 3 tablespoons strong coffee or 3 tablespoons water
1 teaspoon vanilla extract
1/4 1/4 cup granulated sugar or 1/4 cup light brown sugar
3/4 cup heavy cream, preferably not ultrapasteurized
1 pinch coarse salt, more to taste

Preparation

In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
(Alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between).
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
If too thick to pour, whisk in hot water a tablespoon at a time.
Taste for salt and adjust the seasoning.
NOTE: This mixture can be used in many ways. Serve it warm to hot as a sauce over ice cream. Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. Refrigerate leftovers in a jar; it will keep indefinitely.