DESSERT

Bittersweet Chocolate Ganache


bittersweet-chocolate-ganache

INGREDIENTS

  • 8 oz dark chocolate
  • 1 cup Darigold heavy cream
  • 2 oz Corn Syrup
  • ½ stick Darigold butter (unsalted)

INSTRUCTIONS

Combine all ingredients in a medium-size bowl. Place the bowl over a pan of barely simmering water and heat, stirring until the chocolate and butter have melted. Remove from heat.

Use as a glaze for cakes, or let cool until spreadable and use as a frosting or filling. Ganache may be refrigerated for one week. To gently rewarm, heat in a microwave oven on 50 percent power, or place over a saucepan of barely simmering water and whisk until smooth.

RECIPE YIELD/SERVING SIZE

Makes about 2 cups.