dark chocolate ganache
Prep time: 
Cook time: 
Total time: 
Serves: 1 c
 
Ingredients
  • 4 oz bittersweet chocolate (70% cocoa solids), chopped into bits
  • 5 tablespoons heavy cream
  • 2½ tablespoons light corn syrup
  • 2 tablespoons crème fraiche (sour cream works in a pinch)
Instructions
  1. Place the chocolate in a medium bowl and set aside. Warm the cream and corn syrup in a small saucepan and bring just to a boil. Pour the cream mixture over the chocolate and allow it to sit for a minute undisturbed, then gently mix until smooth. Stir in the creme fraiche (or sour cream) and refrigerate for about an hour, or until the ganache is thick enough to spread.
  2. To assemble, smooth a spoonful of ganache onto one meringue, then gently sandwich with the second meringue and place in the fridge to set the ganache (about 10 minutes)
  3. Sprinkle with cocoa powder and serve. They'll keep well for a couple of days, but I doubt they'll last that long.
Recipe by oh honey bakes at https://ohhoneybakes.com/vanilla-meringues-with-dark-chocolate-ganache/