Bittersweet Chocolate Ganache
- 8 oz dark chocolate
- 1 cup Darigold heavy cream
- 2 oz Corn Syrup
- ½ stick Darigold butter (unsalted)
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.