Milk Chocolate Ganache for Coconut Pecan Cake
Use this recipe to make our Coconut Pecan Cake.
- Yield: Makes enough for 1 nine-inch cake
Source: Martha Stewart Living, February 2003
- 1 1/2 pounds best-quality milk chocolate, finely chopped
- 2 cups plus 2 tablespoons heavy cream
- 1 teaspoon light corn syrup
Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.
Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.