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Chocolate Ganache

Hershey’s chocolate syrup is commonly used to pour over crepes.  However, ganache is easy to make, has a more robust chocolate taste, and holds a thicker drizzle.  The corn syrup is optional, but when used, it gives the ganache more of a sheen.

To serve more easily for a crepe bar, place ganache in a squeeze bottle.  Although a spoon placed  in a bowl creates an equally delicious drizzle. 

Total Time: 10 minutes

Servings: Many


Chocolate Ganache, Crepe Filling, Chocolate
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1 cup heavy cream

2 T. Light corn syrup


2 cups semi sweet or bittersweet chocolate chips

Place chocolate chips in a bowl.  Heat cream and corn syrup in a saucepan over medium heat.  Bring just to the point where it starts to look like it is going to boil.  Remove from heat and pour over chocolate. Let sit for 5 minutes and then stir to combine.  Refrigerate until ready to serve.


Ganache can be warmed in a microwave to achieve a runnier texture.  To serve with crepes, sauce can be poured into a squeeze bottle for easy drizzling. Can be made in advance.

Perfectly Paired with: Crepes Recipe

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