Name: Ganache
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 750 ml (3 cups) (enough to ice 1 double-layer cake)
Ingredients: 14 oz (400 g) bittersweet chocolate, chopped; 1 cup (250 ml) 35% cream; 1/3 cup (75 ml) corn syrup; 1/3 cup (75 ml) unsalted butter, softened

Ingredients

14 oz (400 g) bittersweet chocolate, chopped
1 cup (250 ml) 35% cream
1/3 cup (75 ml) corn syrup
1/3 cup (75 ml) unsalted butter, softened

Preparation

Place the chocolate in a bowl. Set aside.
In a saucepan, bring the cream and corn syrup to a boil. Remove from the heat and pour over the chocolate. Let melt for 1 minute, without stirring.
With a whisk, stir until smooth. Whisk in the butter. Leave at room temperature a couple of hours. Cover and refrigerate until the ganache is cold but still spreadable, about 30 minutes.

Note from Ricardo

About the chocolate
Use squares of cooking chocolate or high-quality chocolate bars. Careful: chocolate high in cocoa (85% or more) has too much cocoa butter and may cause the ganache to separate.

About the corn syrup
Corn syrup helps keep the ganache moist and the surface from drying out.

Ganache

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note