Chocolate Ganache

There are tons of recipes out there for Chocolate Ganache. There are also tons of uses for it. You can glaze a cake, whip it and frost cupcakes with it, and use it as a filling in a cake. The list goes on and on. This recipe I've developed and tweaked over the years, works great for all those uses.





Supplies needed:

• 1 lb Milk Chocolate
• 1 lb Dark Chocolate
• 1 2/3 cups Half n Half
• 1/3 cup Light Karo Corn Syrup

Directions:

• Chop up chocolate and set in a large bowl
• Set the half n half on the stove to boil. DO NOT scald it. Once it starts bubbling up, remove it from heat. 
• Pour it over your chocolate. 
• Let it sit for about a minute, and then begin whisking it until all the chocolate has melted. You could also use an immersion blender.
• Take a spatula and run it along the sides and bottom of your pan to ensure you mixed everything together. 
• You can use it immediately for glazing. Or cover it and set it to the side to set up, and use it for filling or icing a cake. 

Here is another example of how I use ganache for my Boston Cream Cupcakes: 

***Some recipes you'll find do not call for corn syrup, but I find that it helps the Ganache maintain it's shine when being reheated after sitting in the fridge. ***