Chocolate Ganache
Silky chocolate ganache can be used to make truffles, fill a cake or tart and glaze any number of pastries.
servings
Ingredients
- 8 oz semi sweet chocolate
- 8 oz heavy cream (1 cup)
- ½ oz unsalted butter (1 tablespoon)
- 1 ½ oz light corn syrup (2 tablespoons, optional (see note))
Instructions
- Chop the chocolate into small pieces, none larger than 1/2" or chop roughly and finish chopping in a food processor. Place the butter in a large, heatproof bowl with the chopped chocolate.8 oz semi sweet chocolate, ½ oz unsalted butter
- Pour the cream into a microwave safe bowl or measuring cup and heat until scalding. You want to get the cream as hot as you can without it boiling over. The time will depend on your microwave. Mine takes about 2-3 minutes for a cup of cream8 oz heavy cream
- Pour the cream all at once over the chocolate. Do not stir for 2-3 minutes to allow the chocolate to begin melting
- Gently stir, trying not to incorporate any air, until all the chocolate bits are melted. Stir in the corn syrup if using.1 ½ oz light corn syrup
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Equipment
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Notes
The corn syrup gives the ganache a glossy finish. Use it if the ganache will be used as a glaze.
Store at room temperature 3-4 days, in the refrigerator for a week or freeze for 2-3 months.
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