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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.
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.
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.
Avoid overmixing when stirring the chocolate into the hot-cream mixture, as this can cause the ganache to become dull and grainy.
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.
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 :)
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
is there something I can substitute cream with that is non-dairy? my son is allergic to milk.
These cupcakes are amazing and a hit at any party.
Should you warm the cream over medium or low heat?
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.
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.
I think on the show today she said until a good boil startes or around 2 minutes.
The directions seem to be incomplete. How long do you cook the cream?