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Bittersweet Ganache Frosting
Dec. 19th, 2005 11:01 am1 1/2 cups heavy cream
16 oz. bittersweet chocolate
1/3 cup light karo syrup
1 tsp vanilla
Heat cream to a boil. Shave/chop the chocolate blocks into tiny shards and put them in a mixing-bowl.
Pour cream into mixing bowl, stirring the chocolate as it melts. Stir until the chocolate is smooth and shiny. [NB: At this point you have a ganache.]
Mix in the karo syrup. Let stand for 3 minutes.
Mix in the vanilla. Chill, stirring occasionally, for about an hour, until thick but still spreadable.
Voilá.
16 oz. bittersweet chocolate
1/3 cup light karo syrup
1 tsp vanilla
Heat cream to a boil. Shave/chop the chocolate blocks into tiny shards and put them in a mixing-bowl.
Pour cream into mixing bowl, stirring the chocolate as it melts. Stir until the chocolate is smooth and shiny. [NB: At this point you have a ganache.]
Mix in the karo syrup. Let stand for 3 minutes.
Mix in the vanilla. Chill, stirring occasionally, for about an hour, until thick but still spreadable.
Voilá.