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
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.