CHOCOLATE GANACHE

By

TIPS FROM OUR BAKERS
Chocolate chips may be used in place of chopped chocolate, if desired; flavor and texture may differ.
For a bit more shine and flexibility, add 2 tablespoons (1 1/2 ounces, 39g) corn syrup when heating the cream.
Flavor ganache, if desired; try 1 tablespoon liquor or liqueur of your choice, or vanilla extract, espresso powder, or another flavor, to taste.
This ganache will glaze the top and sides of a 9" or 10" cake, with some left over to pour over ice cream.
Leftover ganache may be stored in the refrigerator, covered, for over a week. Reheat at a low temperature to make it spreadable or pourable.

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Ingredients

  • 227 g heavy cream
  • 283 g to 454g semisweet or bittersweet chocolate, chopped*
  • The more chocolate you use, the thicker the ganache will be.

Preparation

Step 1

Heat the cream (and corn syrup, if you're using it) in a saucepan or in the microwave, until the mixture begins to steam.
Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Flavor to taste (see "tips," below), if desired.
Use ganache while the chocolate is still warm, but has begun to thicken. Reheat if it thickens too much as you work.

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