The Holidays are coming and Ganache is a great way to dress up your Desserts!
EMMA'S GANACHE FROSTING
2 Pounds semisweet chocolate (Callebaut if possible)
2 Cups heavy whipping cream
4 Tablespoons granulated sugar
4 Tablespoons light corn syrup
2 Sticks of unsalted butter (1/2 pound)
Chop the chocolate. You will need a 2 quart saucepan. Put heavy whipping cream, granulated sugar, and corn syrup into the sauce and bring to a boil over low heat, whisking until sugar is dissolved (this is very important). Remove the pan from heat and add the chocolate, whisking until chocolate is melted. Cut your butter into small pieces and add to the frosting, whisking until smooth.
After the frosting cools transfer into a bowl, stirring occasionally. If too thick you may thin with a little more heavy whipping cream and unsalted butter.
You may let this frosting drip on to our cake or cupcakes or spread it on. This recipe makes a lot so you may want to make half of the recipe; just use half of all the ingredients.