First, in a small pot, warm the heavy cream, brown sugar, salt, and vanilla until it comes to a gentle simmer. Do not let it come to a rapid boil!

Next, add the chopped chocolate to a bowl, and pour the warm cream on top. Let the mixture sit for about 3 minutes. Then, whisk until a smooth ganache is formed. Ganache can be used right away as a drizzle or left at room temperature to cool and thicken. It can also be whipped for a lighter texture. Just beat the cooled ganache with a handheld or stand mixer fitted with a whisk attachment for about 4 minutes on medium-high speed.