This wonderful, rich dark ganache enriches any recipe with true European flavor. I love it in the Chocolate Cheesecake, Devils’ Food Cake, and Deep Chocolate Ice cream. It’s dairy free and gluten free and is less sweet than other ganaches – all benefits that appeal to many chocolate lovers.

Makes about 2 pounds of ganache

Ingredients

1 Cup Water

1/2 Cup Light Corn Syrup

2 Tablespoons Cocoa Powder, Unsweetened

1/4 Teaspoon Salt

1 Pound Bittersweet Chocolate (at least 64% high in mass), Coarsely Chopped

1 Teaspoon Chocolate Extract, see Note

Directions:

1. In a large, heavy saucepan, bring the water, corn syrup, and cocoa powder to a boil over medium-high heat. Remove the pan from the heat.

2. Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the emulsion.

3. When cool, transfer the ganache to a rigid plastic or glass container, cover and refrigerate for up to 3 months.

Note: Chocolate extract is sold in most supermarkets and confectionary shops. I like to use Star Kay White’s Chocolate Extract.