Chocolate Ganache - Recipe

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CHOCOLATE GANACHE
1 1/2 cups heavy cream 1 tablespoon light corn syrup 2 tablespoons unsalted butter 2 1/2 cups semi-sweet chocolate, finely chopped 1 tablespoon Dutch process cocoa powder Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted. Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth. Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency. Submitted by: CM

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recipe reviews
Chocolate Ganache

· Jun 9 · #36986

Dawn (Colorado) says:

This recipe is so much better than any of the others I've tried! The corn syrup adds a nice consistency, and the cocoa powder makes just that much chocolatier. I recommend sifting the cocoa powder, since I had a few lumps in mine.

· Jul 26 · #185219

Julie (Kansas) says:

Works beautifully with sweetened chocolate BUT could anyone give me a clue since I have several pounds of dark but totally unsweetened chocolate that I'd like to use. A few spoonfuls of corn syrup won't be enough. Thanks.

· Jul 26 · #185224

Teresa Russo (Wisconsin) replies:

Semi-sweet chocolate is around 30% sugar. So for this recipe use 1 3/4 cups chopped totally unsweetened chocolate + enough confectioners' sugar to make 2 1/2 cups total. I'd probably heat them together in a saucepan and stir/combine well before use.

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