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Chocolate Ganache Glaze

This rich, thick chocolate glaze may remind you of hot fudge sauce in its flavor and consistency.This recipe is from "Martha Stewart's Cupcakes."

Chocolate Ganache Glaze

Source: Martha Stewart Cupcakes

Ingredients

  • 6 ounces semisweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 1 tablespoon light corn syrup

Directions

  1. Place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

  2. Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container.
    Reheat gently before using.

  3. Shiny chocolate glaze variation: Reduce amount of chocolate to 2 ounces. Follow step 1 of recipe above, letting mixture stand 5 minutes before slowly whisking until smooth and combined. Use immediately, without straining.

Cook's Note

Avoid overmixing when stirring the chocolate into the hot-cream mixture, as this can cause the ganache to become dull and grainy.

Reviews (10)

  • sugarcookie00 19 Dec, 2010

    For those who don't want to use corn syrup - I had to add a touch more heavy cream to get the "drippy" effect. Worked well.

  • frightened 14 Dec, 2010

    Does this chocolate glaze firm and set, or does it stick to the touch? I may have to travel with these so I'm wondering if they'll be messy :)

  • nkemp 3 Feb, 2010

    the recipe does say to bring the cream to a boil, then removefrom heat- so heat it til it comes to a boil, however long that takes on your stove

  • ginazg 22 Jul, 2009

    is there something I can substitute cream with that is non-dairy? my son is allergic to milk.

  • EmilyRec 8 Jun, 2009

    These cupcakes are amazing and a hit at any party.

  • TiffanyHolden 25 Jan, 2009

    Should you warm the cream over medium or low heat?

  • LaurenChloe 23 Jan, 2009

    It does seem as though the beginning of the directions were omitted. Basically, you just want to get the cream hot enough to melt the chocolate. So, heat the cream until tiny bubbles form around the edges, then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir until smooth. It's easy peasy.

  • LaurenChloe 23 Jan, 2009

    It does seem as though the beginning of the directions were omitted; however, you just need to get the cream hot enough to melt the chocolate. Basically, heat the cream until little bubbles form around the edges, and then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir with a rubber spatula until smooth.

  • RhondaWagoner 21 Jan, 2009

    I think on the show today she said until a good boil startes or around 2 minutes.

  • mlilburn 21 Jan, 2009

    The directions seem to be incomplete. How long do you cook the cream?

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