- 1 cup semi-sweet chocolate chips use good quality
- 1 cup heavy whipping cream
- 2 tbsp light corn syrup
- 2 tbsp salted butter
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.
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 | Cholesterol: 33mg | Sodium: 28mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg