Marbled Ganache for Easy Chocolate-Covered Strawberries

Ingredients

• For the dark chocolate ganache:
• 3 ounces heavy cream
• 2 ounces dark chocolate, about 72%, roughly chopped
• For the white chocolate ganache:
• 2 ounces heavy cream
• 3 ounces white chocolate, about 35%, roughly chopped
• Pinch of salt

Directions

1. For the dark chocolate ganache, warm the cream in a 1-quart stainless steel saucier until it reaches a soft simmer. Once the edges are actively bubbling, tip it over the dark chocolate in a medium bowl. Pause for 30 seconds, then whisk with a light hand until the mixture comes together. Leave it at room temperature until it cools to 85 degrees F, about 8 minutes.
2. For the white chocolate ganache, heat the cream in a 1-quart stainless steel saucier until it comes to a soft simmer. When you see strong bubbling around the sides, pour it onto the white chocolate in a medium bowl. Wait 30 seconds, add a pinch of salt, and whisk gently until smooth. Set it aside at room temperature until it reaches 85 degrees F, about 8 minutes.
3. To combine, spoon half the dark ganache into a small serving bowl, then add half the white ganache. Add half the remaining dark ganache, then half the remaining white ganache, and repeat the same pattern with what is left. Drag a toothpick through the bowl to marble the ganaches, then serve with fresh fruit, pretzels, shortbread cookies, or whatever you're inclined to dunk in chocolate.