Chocolate Ganache
Author: Lauren Lilling
Recipe type: Dessert
- 225g dark chocolate (I used 72%), finely chopped
- 237 milliliters (1 cup) heavy cream
- 28 g (2 tablespoons) unsalted butter at room temperature
- 30 milliliters (2 tablespoons) light corn syrup
- Put chocolate in a heatproof bowl and set aside
- Put remaining ingredients in a heavy saucepan and place over medium-high heat; stir constantly until butter is melted
- When cream mixture comes to a boil and bubbles begin to rise on entire surface, remove from heat and pour over chocolate
- Allow chocolate to sit for one minute then stir to combine until smooth and creamy
- Allow to cool before using on ice cream cake
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/drumstick-ice-cream-cake/
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