Place the chocolate in a medium heat-proof bowl. Add the cream, light corn syrup and butter to a small saucepan and let cook over medium heat, stirring often. Remove from the heat when the butter melts and the cream becomes frothy and begins to bubble, 5-7 minutes.
Immediately pour the hot cream mixture over top of the chocolate and let sit for 5 minutes.
Whisk the chocolate and cream until the mixture is creamy, free of lumps and deep brown in color. Place the bowl in the refrigerator for 30 minutes, whisk until creamy and spread onto cooled baked goods.
Chocolate chips - Use either dark or semi-sweet chocolate chips to make ganache and use a high-quality brand for the best end result.
Heavy whipping cream - Do not replace the heavy cream with any other variety of milk!
Light corn syrup - This is an optional ingredient for this recipe and adds a glossy shine when using the ganache as a glaze.
Butter - Another optional ingredient for ganache, butter helps to make it nice and shiny and also to harden.
- Try this recipe with white chocolate for entirely different, yet still creamy and delicious flavor.
- Use dark baking chocolate for a super rich frosting.
- Let the ganache sit in the fridge for up to an hour for a thicker sweet sauce.
Calories: 182kcal | Carbohydrates: 11g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 28mg | Potassium: 101mg | Fiber: 1g | Sugar: 8g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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