Big Batch Chocolate Ganache for Cookie Fillings

• 1 quart heavy cream
• 4 ounces liquid glucose
• 3 lbs semisweet chocolate

1. Chop chocolate into small pieces and place in bowl.
2. Bring to boil cream and glucose.
3. Pour hot cream glucose mixture over chocolate.
4. Stir gently until chocolate is melted.
5. Can be stored in refrigerator.
6. To reuse, reheat to spreading consistancy in a double boiler.
7. This recipe is formulated for bakery use; may be reduced (use a scale) for home baking.

heavy cream, liquid glucose, chocolate

Taken from www.food.com/recipe/big-batch-chocolate-ganache-for-cookie-fillings-228876 (may not work)