| CHOCOLATE GANACHE WITH BRANDY |
| -2 LB PLUS 3-OZ SEMI-SWEET CHOCOLATE, CHOPPED -1/4 CUPS PLUS 2-1/2 TBSP CORN SYRUP -1/4 CUPS PLUS 2-1/2 TBSP BRANDY -2-3/4 CUPS PLUS 2-1/2 TBSP HEAVY CREAM IN A LARGE BOWL COMBINE THE CHOCOLATE, SYRUP AND THE BRANDY SCALD THE HEAVY CREAM THEN ADD THE HOT CREAM TO THE CHOCOLATE MIXTURE. STIR TO MELT THE CHOCOLATE COMPLETELY IF THE CHOCOLATE DOESN'T COMPLETELY MELT, THE BOWL OF CHOCOLATE PLACE OVER SIMMERING WATER PLACE IN THE REFRIGERATOR, STIRRING OCCASIONALLY UNTIL THICKENS AND SPREAD ABLE CONSISTENCY (ALSO USED AS A GLAZE AND CAN BE WHIPPED FOR LIGHTER FROSTING CONSISTENCY) STORE, IN THE REFRIGERATOR, COVERED CAN BE REHEATED ON TOP OF BAIN-MARIRE (DOUBLE BOILER) *NOTE: RECIPE CAN BE DOUBLED |