Snowy White Chocolate Ganache



2 cups heavy cream

1/4 cup light corn syrup (preferably non-gmo)

1/4 teaspoon salt

1 pound chocolate (at least 33 percent), chopped

2 teaspoons Rain’s Choice pure Vanilla Extract


In a large (3 quarts or larger) heavy saucepan, bring the cream, corn syrup, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.

Immediately add the white chocolate and vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.

When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using. Ganache will keep refrigerated for up to three months.

Chef Secret: Only use pure vanilla extract, which is true in rich vanilla flavor and does not leave a tinny, artificial aftertaste.



For the flavor of a Schaninavian Christmas treat, add 1 teaspoon ground cardamom and 1/2 teaspoon ground cinnamon to the ganache when it has been whisked until smooth and before it is cooled. Stir will and then let the ganache cool.