1. Make the frosting: Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to agiraffe cake boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syrup.
  2. Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour. If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny.
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