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Chocolate Ganache


This recipe for chocolate ganache was adapted from "Martha Stewart's Baking Handbook."

  • Yield: Makes about 7 cups

Photography: not applicable

Source: The Martha Stewart Show, July 2006


  • 4 cups heavy cream
  • 2 pounds best-quality semisweet chocolate, finely chopped
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt


  1. In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.

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