Ganache
 
Makes 3¾ cups
Ingredients
  • 12 ounces (340 grams) 60% cacao dark chocolate, finely chopped
  • 1¾ cups (420 grams) heavy whipping cream
  • 2 tablespoons (42 grams) light corn syrup
  • 2 tablespoons (28 grams) unsalted butter, softened
  • ½ teaspoon (2 grams) vanilla extract
Instructions
  1. In a medium heatproof bowl, place chocolate.
  2. In a small saucepan, heat cream and corn syrup over medium heat, stirring frequently, just until steaming. (Do not boil.) Pour hot cream mixture over chocolate; let stand for about 2 minutes. Using a silicone spatula, slowly stir small circles in center of bowl until mixture comes together and is shiny and smooth. Stir in butter and vanilla until fully combined. Serve warm or at room temperature. Refrigerate in an airtight container.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/february-chocolate-cream-cheese-pound-cake/