Chef KTD: Chocolate Ganache for Dipping Fruit

JUST IN TIME for Valentine's, this week we're rolling out a new, ongoing segment called Chef KTD! Liz Madsen, sous chef at the Crow's Nest, along with her 5-year old son, Aiden, will be showing us how to make simple and delicious recipes that the whole family will love.

This week it's an interactive, assemble-your-own dessert that has more uses than just dipping fruit. Chef KTD says you can save the leftover ganache for up to a month in the fridge and use it to frost cupcakes and fill cakes; or let it re-soften, cut up more fruit and you've got an impromptu and elegant dessert.

Chef KTD's Chocolate Ganache

Makes approx 7 cups, can easily be halved

• 1 quart heavy cream
• 1 cup light corn syrup
• 2 lbs semi-sweet chocolate chips
• 6 oz. bittersweet or unsweetened chocolate

Bring first two ingredients to a boil. Combine chocolates in a mixing bowl, when liquids have boiled, pour into chocolate and mix until shiny and smooth.

Dip any assortment of goodies into the ganache while still warm. Chef KTD suggests: fruits, marshmallows, graham crackers and bacon!

This story was originally featured on Show 20: Love & Family Relationships.