Image credit: modaeafins.com.br
. 9 ounces bittersweet or semisweet chocolate, chopped
. 1 cup heavy cream
. 1 teaspoon vanilla extract or dark rum (optional)
. 1 tablespoon of light corn syrup (optional)
1. In a small sauce pan over medium heat, bring the heavy cream to its boil point, watching carefully so it does not boil out of the pan.
1.Once the cream is boiling, pour the chopped chocolate and whisk the mixture until it is smooth. Stir in the vanilla extract or rum if you desire.
3. Allow the ganache to cool down slightly before pouring it over the cake or dipping your cupcakes on it. If placing it on a cake, start at the center and work outwards.
4. If you want to use it as a frosting or chocolate filling, allow it to cool until it is thick. Then, whip it with a whisk until it is light and fluffy.
Depending on the size of the cake you may need to increase the portion size of the ganache.
When busy, I always go to this recipe and the cake boxes, lol. People always think it is store bought or made from scratch when I make it. Another, quick tip: before frosting your cake, always keep it wrapped tightly and put it in the fridge the day before or in the freezer for a few hours to avoid stray crumbs when frosting or icing it.