Name: Ganache
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 750 ml (3 cups) / One 2-layer cake
Ingredients: 14 oz (400 g) bittersweet chocolate, chopped; 1 cup (250 ml) 35% cream; 1/3 cup (75 ml) light 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) light 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. Allow to melt for 1 minute, without stirring.
With a whisk, stir until the ganache is smooth. Stir in the butter. Cover and refrigerate for 1 hour or until the ganache has cooled but is still spreadable. If necessary, quickly warm it up in the microwave oven.

Note from Ricardo

Ganache is the basic preparation for truffles. It is also used for glazing cakes (like the Boston Cream Pie) and frosting cakes and cupcakes. It is the perfect filling for chocolate tarts or crepes.

Chocolate

You can use squares of baking chocolate or good quality chocolate bars. Beware: chocolates with a very high cocoa content (85% or more ) contain too much cocoa butter and could break the ganache.

Corn syrup

Corn syrup helps to retain moisture and prevent the ganache from drying at the surface.

Ganache

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note