Recipe by King Arthur Test Kitchen
Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.
Prep
5 mins
Total
10 mins
Yield
2 1/2 cups, or enough to ice a 9" or 10" cake
Instructions
Prevent your screen from going dark as you follow along.
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Heat the cream and corn syrup in a saucepan or in the microwave, until the mixture begins to steam.
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Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate. Flavor to taste (see "tips," below), if desired.
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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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Leftover ganache may be stored in the refrigerator, covered, for at least a week. Reheat at a low temperature to make it spreadable or pourable.
Tips from our Bakers
This ganache will glaze the top and sides of a 9" or 10" cake, with some left over to pour over ice cream.
Chocolate chips may be used in place of chopped chocolate, if desired; flavor and texture may differ.
Flavor ganache, if desired; try 1 tablespoon liquor or liqueur of your choice, or vanilla extract, espresso powder, or another flavor, to taste.
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