2 cups + 1/4 cup Heavy Cream
scant 1/3 cup Light Corn Syrup
2 cups Granulated Sugar
1 pinch Salt
9 oz. Chocolate, 100% unsweetened
4.5 oz. Chocolate, 70%
1½ sticks Unsalted Butter
1 Tbsp. Vanilla Extract
Procedure:
Dice chocolate and place in heat-safe bowl. Bring first 4 ingredients to boil in saucepan. Pour hot mix over chocolate, let sit for 1 minute. Blend together using a whisk or hand blender. Add room temperature butter and vanilla extract; mix well. Reserve in airtight plastic container in the refrigerator. Note: The cream has to be very hot to melt the chocolate. When mixing the ganache, be gentle and try not to create too many bubbles by over mixing it.
Recipe Type: Authenticscant 1/3 cup Light Corn Syrup
2 cups Granulated Sugar
1 pinch Salt
9 oz. Chocolate, 100% unsweetened
4.5 oz. Chocolate, 70%
1½ sticks Unsalted Butter
1 Tbsp. Vanilla Extract
Procedure:
Dice chocolate and place in heat-safe bowl. Bring first 4 ingredients to boil in saucepan. Pour hot mix over chocolate, let sit for 1 minute. Blend together using a whisk or hand blender. Add room temperature butter and vanilla extract; mix well. Reserve in airtight plastic container in the refrigerator. Note: The cream has to be very hot to melt the chocolate. When mixing the ganache, be gentle and try not to create too many bubbles by over mixing it.
Recipe Author: Ritz-Carlton
Hotel/Inn: Ritz-Carlton Hotel
Source: http://www.ritzcarlton.com/NR/rdonlyres/293F5F0C-9A9D-4AEC-8244-44F53FBFC86F/0/Classic_Dessert_Book.pdf