Chocolate Ganache

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Chocolate Ganache

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Published prior to 2008

Ganache is the French word for a mixture of equal weights chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate; keep it shiny by adding a bit of butter or corn syrup. Enhance ganache's flavor with espresso powder, a tablespoon of liquor or liqueur, or a teaspoon of vanilla (or a lesser amount of extra-strong flavor), to taste.

This ganache will glaze the top and sides of a 9" or 10" cake, with some left over to pour over ice cream. Leftover ganache may be stored in the refrigerator, covered, for over a week. Reheat at a low temperature to make it spreadable or pourable. Use semisweet or bittersweet chocolate, your choice.

1 cup heavy cream
2 tablespoons corn syrup, optional
10 to 16 ounces semisweet or bittersweet chocolate, chopped (about 1 2/3 to 2 2/3 cups)
1 tablespoon liquor or liqueur of your choice, or vanilla extract, espresso powder, or another flavor, to taste; optional

Heat the cream and corn syrup till they begin to steam. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Pour over cake while the chocolate is still warm, but has begun to thicken. Reheat if it thickens too much as you work. Allow several hours for the ganache to set up fully. To keep the ganache shiny if refrigerated, be sure your cake is cool before coating with ganache.


  • star rating 04/18/2015
  • Doris from Michigan
  • Added Chambord to 10 oz Scharffen Berger semisweet which did add a lot of depth to the flavor. Silky smooth and glossy (used the corn syrup) even after refrigerating leftovers.
  • star rating 11/27/2014
  • WinterGal from KAF Community
  • I used semisweet chocolate chips which clumped. I put into double boiler and stirred, careful not to overcook the chocolate. ended up just fine! I used a bit more chocolate for a thicker ganache and poured over the tender white cake in a 9 x 13 pan...yummy!
  • star rating 10/30/2013
  • David from Nebraska
  • Simple. I put mine through a strainer a couple of times and that seemed to make it really smooth. Have used it on cakes that I sell and ones for my own family. You really can't mess this one up. It'll be edible no matter what.
  • star rating 12/29/2012
  • from
  • star rating 09/30/2010
  • headchef from KAF Community
  • This is a sound basic Ganache recipe and technique. You can omit the corn syrup, but it does improve the Ganache nicely. Your Ganache can be flavored with almost anything that would enhance the flavor of your treat, sweet, or cake. Put this in your files, you will use it.