Ganache Frosting - USE WITH DEVIL DOG RECIPE

By skidivr595

Ingredients

• 1/2 pound fine-quality semisweet chocolate such as Callebaut
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1 tablespoons light corn syrup
• 1/4 stick (2 tablespoons) unsalted butter

Preparation

Step 1

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.

Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.

Spread frosting over top and sides of cake. Chilling the cake will harden the chocolate coating.