Bread and Chocolate
September 11, 2010 § 2 Comments
Stuck with leftover ganache? Now here’s an idea:
Now here’s a quick chocolate fix: a cross between nutella and the bread-and-chocolate combo from my Soviet childhood.
Milk-and-Bittersweet Chocolate Ganache
Adapted from The Pioneer Woman Cooks
- 1/2 C heavy whipping cream
- 2 oz milk chocolate, chopped
- 2 oz bittersweet chocolate, chopped
- 3 T light corn syrup
- a dash of vanilla
Place chocolate in a bowl. Heat cream and corn syrup till just boiling. Add vanilla. Pour over the chocolate. Let stand for 5 minutes and stir until smooth. Chill and spread on bread, use as frosting for cupcakes, or as glaze for a cake. Or eat it with a spoon.