1/2 pound dark chocolate, chopped into small pieces
1/2 cup hard cider
4 tablespoons grass-fed butter
1/2 teaspoon sea salt
Place the chocolate in a large heatproof bowl and set aside.
Add the hard cider, butter, and sea salt together in a small sauce pan. Whisk together over medium heat for 3 minutes, or until the butter is melted and everything is well-incorporated. Bring to a simmer, reduce heat, and stir occasionally for an additional 5 minutes.
Pour the hot buttered cider over the chocolate pieces and let it sit undisturbed for 5 minutes. Then, using a whisk, mix the now melted chocolate until smooth. Use right away to top cakes or drizzle on berries.
If the ganache gets too stiff to use, simply place the heat-proof bowl over a smaller pot of boiling water and stir until it has a consistency you need.
Leftovers will keep refrigerated for up to 2 weeks.