Sure your not talking about ganache? Heres one from Master Cook 9 it uses an invert sugar, corn syrup or glucose.
* Exported from MasterCook *
Silky Ganache Deluxe
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauce
Amount Measure Ingredient -- Preparation Method
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16 fluid ounces Heavy cream
5 ounces Granulated sugar
5 ounces Corn syrup or glucose
19 ounces Semisweet or bittersweet chocolate -- (1 lb. 3 oz.)
5 ounces Unsalted butter
In a large saucepan, bring the heavy cream, sugar and corn syrup or glucose to a boil.
Chop the chocolate and butter into walnut size pieces and place them in a large mixing bowl.
When the cream mixture boils, pour 1/6 of it over the chocolate and butter mixture. Stir the chocolate with a rubber spatula. Add the remaining cream in 5 increments, stirring well between additions to emulsify the ganache.
Yield: 3 lb. 2 oz.
Source:
"Syrups, Icings and Sauces"
Copyright:
"© 2005 by Prentice-Hall, Inc."
Yield:
"50 ounces"
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Per Serving (excluding unknown items): 6175 Calories; 451g Fat (61.4% calories from fat); 34g Protein; 605g Carbohydrate; 0g Dietary Fiber; 963mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Non-Fat Milk; 90 1/2 Fat; 39 1/2 Other Carbohydrates.
NOTES : Some ganache formulas contain just cream and butter, however the addition of an invert sugar and butter make a ganache unsurpassed in resilience and sheen.
Nutr. Assoc. : 0 0 428 1353 0  |