Who can say no to Chocolate Ganache
This delicious chocolate ganache is easy to make and can be used so many ways … pour it over ice cream or cake, use it as a filling, serve with pancakes or waffles, drizzle over popcorn and one of my favourites use it as a dip! I made this recently for my little dessert charcuterie on Valentine’s, which you can check out here, so thought I would share the recipe with you all, as it is too good not to share!
Don’t forget it is also perfect with salty snacks, one of my favourite things to dip are pretzels seriously so yummy!
In case you missed how I used this yummy Chocolate Ganache in my dessert charcuterie, here it is!
Ingredients
- 8oz semi – sweet chocolate {chopped}
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon of salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons corn syrup
Instructions
- In medium sauce pan add heavy cream, butter, corn syrup, and salt and heat on low, stirring occasionally until the ingredients just begin to simmer then remove from heat.
- Add chopped chocolate and gently shake/swirl your pan so the cream mixture covers the chocolate, then let sit for 3 minutes, allowing the heat from the cream to melt the chocolate.
- Once the 3 minutes has passed, whisk the all ingredients until the chocolate is both melted and completely smooth. Whisk in Vanilla.
- Allow the Chocolate Ganache to cool for approx. 10 minutes for dips/sauces. Or allow to cool to room temp. for fillings and frosting.
*Recipe Notes*
Ganache can be stored by placing in an airtight container and add a piece of plastic wrap on the surface of the ganache to prevent crystalizing of sugars, it can be stored this way in fridge for up to 2 weeks. When ready to use bring Ganache to room temperature {Approx 2 hours} You can also reheat at a low temp. while whisking continuously.
***
Would love to know if you try this recipe and how you liked it!
