Dark Chocolate Ganache

  • 2 cups + 1/4 cup Heavy Cream
  • scant 1/3 cup Light Corn Syrup
  • 2 cups Granulated Sugar
  • 1 pinch Salt
  • 9 oz. Chocolate, 100% unsweetened
  • 4.5 oz. Chocolate, 70%
  • 1 1/2 sticks Unsalted Butter
  • 1 tablespoon Vanilla Extract
Cooking Instructions
Dice chocolate and place in heat-safe bowl. Bring first 4 ingredients to boil in saucepan. Pour hot mix over chocolate, let sit for 1 minute. Blend together using a whisk or hand blender. Add room temperature butter and vanilla extract; mix well. Reserve in airtight plastic container in the refrigerator.

Note: The cream has to be very hot to melt the chocolate. When mixing the ganache, be gentle and try not to create too many bubbles by over mixing it.