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Rosemary White Chocolate Ganache

Serves: 8

   3/4 cup heavy whipping cream
   1/2 cup packed fresh rosemary
   8 ounces white chocolate, broken into small pieces
   2 tablespoons unsalted butter
   Pinch of salt

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In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.

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