Contributor Post
Katie Davis is Sandy’s cousin in-law. She studied hotel & restaurant management and has been cooking all throughout her career, marriage, and now in her life as a stay at home mom (to an adorable little girl.) She loves everything about FOOD and especially everything SWEET. She is known for her delectable cupcakes.
I use ganache most often as an alternative to frosting on baked goods. It creates the most luxurious smooth coating which firms up in the fridge. You can pour it on a layer cake and let it ooze over the sides, or dunk cupcakes in it. In this post, I used it over brownie bites…YUM!
Other uses for glorious gorgeous Ganache:
– Dip strawberries and other fruit in melted ganache, like fondue!
-Chill ganache in the fridge, scoop it into balls, then roll them in cocoa or nuts for easy truffles!
Happy BAKING everyone…and Happy Valentine’s Day!
CHOCOLATE GANACHE
6 Tbsp. Corn Syrup
1 C. Heavy Cream
2 tsp. Vanilla Extract
DIRECTIONS
1. Place chopped chocolate into a medium bowl and set aside. Meanwhile, heat the heavy cream and corn syrup in a small saucepan over medium heat (be careful not to scorch)
2. When tiny bubbles begin to appear around the edge of the saucepan, remove from the heat and add the vanilla.
3. Add the cream mixture to the bowl of chocolate and stir slowly until the chocolate melts and the mixture is smooth. The longer you stir, the glossier the ganache will be when it cools. *Cooled ganache can be kept in the fridge for 1 week and reheated as needed.
Looks amazing! I love ganache!