Thursday, March 12, 2009

Chocolate Ganache

Chocolate Ganache

24 ounces semisweet chocolate chips
1 quart heavy cream
1 tsp. light corn syrup

Place chocolate and cream in a heavy saucepan. Cook over medium-low heat, stirring constantly with a rubber spatula, until combined and thickened, 25 to 35 minutes. Increase heat to medium cook, stirring, about 10 minutes more.

Remove from heat; stir in corn syrup. Transfer to a metal bowl; chill. Stir every 15 to 20 minutes; stir until cool enough to spread, 2 to 3 hours. You can also do an ice bath to cool it down if desired.

Put on top of a yellow cake.
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