Ganache Spread
Ganache Spread
Ingredients
- 12 oz (340 g) dark chocolate, chopped
- 1 1/2 cup (375 ml) 35 % heavy cream
- 2 tbsp (30 ml) corn syrup
- 2 tbsp (30 ml) unsalted butter, softened
Instructions
- In a bowl, place the chocolate. Set aside.
- In a saucepan, bring the cream and corn syrup to a boil. Pour over the chocolate and let melt for 2 minutes without stirring. With a spatula, stir the ganache until smooth. Add the butter and stir until melted and smooth.
- Let cool for 2 hours at room temperature or until the ganache is spreadable. Serve or cover with plastic wrap.
- The ganache will keep for 3 to 4 days at room temperature or in a refrigerator. Let come to room temperature and mix thoroughly before serving.
- Delicious with our Yellow Bundt Cake, Vanilla Bundt Cake, Chocolate Bundt Cake and Lemon Bundt Cake.
Ganache Spread