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Epicurious

Chocolate Ganache

Ingredients

1/2 cup heavy cream
2 tablespoons light corn syrup
4 ounces best-quality bittersweet chocolate, finely chopped

Preparation

  1. Warm the cream in the microwave, or in a small saucepan over medium heat, until it is very hot but not boiling. Combine the corn syrup and chocolate in a mixing bowl. Pour the hot cream over the chocolate mixture, and let it sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate is completely melted, and the mixture is smooth.

From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf. Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters. Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
TagsFrostingDessertChocolateGluten FreeNut Free5 Ingredients or FewerQuickEasy30 Minutes or LessCookbooks
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