Chocolate Ganache
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
  1. Put chocolate in a heatproof bowl and set aside
  2. Put remaining ingredients in a heavy saucepan and place over medium-high heat; stir constantly until butter is melted
  3. When cream mixture comes to a boil and bubbles begin to rise on entire surface, remove from heat and pour over chocolate
  4. Allow chocolate to sit for one minute then stir to combine until smooth and creamy
  5. Allow to cool before using on ice cream cake
Recipe by Keep It Sweet Desserts at