Chocolate Ganache Recipe

I will be honest, this is the only ganache recipe I have used so far… So it’s fair to say I’m bias and that I don’t know what I’m talking about. I just figured perhaps if the mood strikes and I’m not at home or something, I can quickly refer to this and all future posts for guidance if need be. Also, it’ll be there for you, if you want to try what I’ve made for fun or to prove it can come out better- whatever floats your boat!

In any case, I got this from Taste of Home: Ultimate Comfort Food- the recipe was a part of the Deep & Dark Ganache Cake… which I’m sure is wonderful.. although as I’ve said previously, I do not enjoy the baking cocoa taste. It is not the right kind of chocolate taste I want out of a cake. I wonder what we can do about that? Anyways…

tasteofhome chocolate cakePhoto: TasteofHome.com

Ganache (Frosting)

16 oz. bittersweet chocolate, chopped
2 cups heavy whipping cream
5 teaspoons light corn syrup
^I added a dab of butter in there as well, I have read in a few places butter helps make the ganache shiny.

Place chopped chocolate in a large bowl. In a small saucepan, bring cream and syrup to just a boil.” For some reason I had an issue achieving an official “boil” but I got it extremely hot. On the verge of boiling, if you will. “Pour cream/syrup over chocolate; stir with a whisk until smooth”

I preferred to use a double boiler for this, simply because I always worry about direct heat with sensitive ingredients.

It literally couldn’t be easier. And it was truly delicious.

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