Ganache Spread

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

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Preparation 10 min
Cooking 5 min
Cooling 2 h
Makes 2 1/2 cup (625 ml)

Featured in RICARDO Magazine SPRING 2015

Vegetarian
Nut-free
Gluten-free
Egg-free

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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.

Personal Note

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Ganache Spread

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Ingredients

Preparation

Note from Ricardo

Personal Note