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Ganache for Almond Macaroons

This rich ganache recipe comes from John Barricelli's "SoNo Baking Company Cookbook," and it's part of his recipe for Chocolate-Filled Almond Macaroons.

  • Yield: Makes about 7 cups

Source: The Martha Stewart Show, Episode 5128


  • 1 pound semisweet chocolate, very finely chopped
  • 1 pound bittersweet chocolate, very finely chopped
  • 4 cups heavy cream
  • 1/4 cup honey
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, halved lengthwise, or 1 tablespoon pure vanilla extract


  1. Place both chocolates in a large heatproof bowl; set aside.

  2. In a medium saucepan, mix together cream, honey, and salt. Scrape the vanilla bean seeds into saucepan and add vanilla bean, if using. Bring mixture to a boil over medium heat. Pour over chocolate and let stand until chocolate is melted, about 5 minutes; whisk until smooth.

  3. Strain chocolate mixture through a fine mesh sieve, discarding solids. Stir in vanilla extract, if using. Cover with plastic wrap and let stand at room temperature until ganache stiffens, at least 6 hours and up to overnight.

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