Video: Chocolate Ganache/Fudge Sauce

 

What could be more sensuous than extra rich Chocolate Ganache or Fudge Sauce cascading down a cake or blanketing a brownie with ice cream? Well maybe you can think of other things too, but when it comes to desserts these certainly set the mood. 

Last month I created 2 luscious desserts that I hope you’ve tried or plan to try.  The first was my Mile High Banana Cake with Cascading Chocolate Ganache.

The second was my Skillet Fudge Brownie with Hot Fudge Sauce.

Today I’ve decided to share in this video, how to make my simple, rich, and fudgy Chocolate Ganache/Fudge Sauce.

This recipe is one you can create in little to no time at all. Any leftovers can be stored once cooled, in a covered mason jar, in your refrigerator.  Use on ice cream, cakes, fresh fruit or if you need a quick chocolate fix, simply dip a spoon in the jar for a satisfying taste.

Oh yeah, it’s so good!

Here’s my recipe for Chocolate Ganache/Fudge Sauce – I know you’re going to love it!

Chocolate Ganache/Fudge Sauce

The best Chocolate Ganache/Fudge Sauce you've ever tasted!

Ingredients:

  • 4 ounces high-quality bittersweet chocolate, chopped or broken into pieces
  • 1/2 cup heavy whipping cream
  • 1/4 cup Lyle’s Golden Syrup
  • 2 teaspoons vanilla extract

Directions:

  1. Place chopped chocolate in a medium bowl.
  2. Heat cream for 1 minute in microwave or in a small saucepan over medium heat, until very hot and just beginning to steam.
  3. Pour the hot cream over chopped chocolate and stir until melted completely.
  4. Stir in Lyle's Golden Syrup and pure vanilla extract.
  5. Pour ganache into a medium pitcher or measuring cup, allow to cool for 10-20 minutes. Do not let the ganache sit longer or it can stiffen becoming difficult to pour over cake, brownies or ice cream.
  6. Store cooled leftovers, if any, in a covered mason jar in the refrigerator.
Note: Lyle's Golden Syrup is made by evaporating sugar cane until it thickens and has a rich, toasty and very distinct flavor. It’s truly incredible tasting. In fact I now use it in all my recipes that call for corn syrup by replacing it with Lyle’s, giving whatever I’m making a far superior flavor than simple corn syrup.

 

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10 comments

  1. I like the idea of simply eating it with a spoon. Ganache is useful on a lot of things and should be in every cooks repertoire. Love it.

  2. So rich and decadent! This would be lovely on so many desserts. I’m loving the spoon idea, too!

  3. So rich, so tasty, so sinful — just the way I like it! 🙂

  4. Heavenly! Guess I can use maple syrup or honey instead of golden syrup here?

    • Honestly I feel like there’s just no substitute the will give the same result as Lyle’s Golden Syrup. It’s made by evaporating sugar cane until it thickens and has a rich, toasty and very distinct flavor. It’s truly incredible tasting. In fact I now use it in all my recipes that call for corn syrup by replacing it with Lyle’s giving whatever I’m making a far superior flavor than simple corn syrup.

      That siad, if you cannot find Lyle’s then I’ve read that you can combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup OR dark corn syrup (This is thnner and not as sweet as golden syrup). The result will never taste the same as Lyle’s but I’m sure it will be fine.

      I hope that helps. Lyle’s Golden Syrup I believe can be found anywhere, you may just need to go online.

  5. Loved watching your video, Vicki! What a beautiful chocolate sauce and I’m a chocolate-loving lady 🙂 I’ll have to order some Lyles Golden Syrup online as I haven’t seen it offered in stores here.

  6. Is it possible to use the spreadable ganache for piping into macarons? I hope you will make a white chocolate ganache version of this recipe 🙂

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