Name: Ganache Spread
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 1/2 cup (625 ml)
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

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

Preparation

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.

Note from Ricardo

Depending on the percentage of cocoa mass in the chocolate, the ganache will be more or less firm.

Ganache Spread

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note