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Chocolate Ganache

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

  • yield: Makes about 7 cups

Ingredients

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

Directions

  1. Step 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.

Source
The Martha Stewart Show, July 2006

Reviews (10)

  • 21 Nov, 2011

    I agree that cream should be reduced to ~3 to 3 1/3 cups, I used 4 and was forced to add cocoa powder in order to thicken the ganache when whipped. Also there was enough ganache to do 3 layers rather than 2.

    Alternatively, if you quickly split up the ganache for whipped vs topping, you could add a packet of gelatin to one half while it's hot and you'd have much firmer whipped ganache that would be resistant to room temps.

  • 24 Feb, 2011

    when i tried to whip up the ganache it didnt work
    any thoughts?

  • 9 May, 2009

    In the taping Martha used 3 cups of heavy cream instead of the 4 Cups that the directions call for. They wiped ganache to make the filling and used the warm ganache to pour over top and drizzle down the sides. However, in the taping Martha experienced the ganache coming out a little thick. So my advice would be to try 3 1/3 cups of heavy cream. Good Luck!

  • 13 Mar, 2009

    The issue wasn't with the ganache, as it was with the recipe. The entire recipe was never printed on the direction sheet. This was a disappointment.

  • 6 Mar, 2009

    I also had issues with the ganache...I ended up adding powdered sugar to thicken it up and lighten the color, which seemed to work (and after that much butter and sugar and chocolate and cream, what's another cup?). But now I have so much frosting! It didn't take that much to crumb coat the cake...Can you freeze frosting?

  • 8 Dec, 2008

    I wanted to pipe the ganache on this cake thus i beat the ganache in my beater. However the ganache became egg like. Do you think i had beat the ganache too much. But it does not taste bad but not smooth as I would have liked it to be. Pls advise. Thank you.

  • 20 Oct, 2008

    I'm waiting for the cakes to finished cooking, and guess what? My batter looked even better than Martha's! It tasted splendid too! I cant wait till its finished.

  • 6 Mar, 2008

    THANKS FOR THE INFORMATION ABOUT SALT. IVE HEARD ABOUT HOW IT BRINGS OUT FLAVOR, BUT NEVER ABOUT THE MILD PRESERVATIVE. SO THANKS AGAIN, AND THIS TIME I WILL GIVE IT A TRY. MMSRJS

  • 29 Jan, 2008

    Salt acts as a mild preservative 1/4 tsp is really trace for the amount of icing yielded

  • 17 Jan, 2008

    EVERYTHING SOUNDS GOOD AND IS EXCEPT FOR THE SALT TO ME THAT INGREDIENT IS OPTIONAL. AND I DON'T USE IT.