This is another recipe that I got while at Now We’re Cookin’ while making chocolate truffles.
- 1/2 Recipe Basic Ganache
- 1 Tablespoon Light Corn Syrup
- 2 Teaspoon Vanilla Extract
- 1 Tablespoon Unsalted Butter, softened
Make Ganache. Add corn syrup, vanilla, and butter to the warm ganache still in the food processor. Process until smoth, about 10 seconds. Serve immediately over ice cream, or transfer to a container, cool, cover, and refrigerate for up to 1 week. To reheat, pour into a small saucepan and warm over medium-low heat. Add hot water if the sauce needs to be thinned, stirring well.
(Makes about 6 servings)