Ganache with Panache

There are myrriad flavors and uses for ganache. Some ganache will have a strong chocolate taste. Others are infused with flavors like berry or citrus. Ganache can be used to frost or glaze a cake or as a filling for many different kinds of desserts. Some even use a ganache base for hot cocoa drinks. The consistency and thickness of ganache can be modified based on what delicious treats you are creating it for.

I love white chocolate. So, here is my favorite White Chocolate Ganache recipe.

White Chocolate Ganache from Sherry Yard
8 oz white chocolate, chopped into small pieces
4 Tbsp butter, softened
1/4 C heavy cream
1 Tbsp light corn syrup

Put chocolate pieces and butter in medium bowl. Bring cream and corn syrup to a boil over medium heat. Pour the hot cream over the chocolate. Cover the bowl and let sit for one minute. Use a rubber spatula, slowly stir the mixture until the chocolate is melted. Let cool.
You can keep the ganache in the fridge for up to two weeks. Whenever you need it, simply reheat it in the microwave and then let it cool until it is whatever consistency you need.

Sherry Yard suggests you can infuse the cream with lots of different things for a variety of tastes, including 1 Tbsp lavender flowers, or 1 Tbsp honey, or 1 Tbsp sliced fresh ginger. You can also add 1 Tbsp rum, Grand Marnier or other liquors to the ganache as well. Just add them at the end after the chocolate mixture has been well incorporated.