This recipe is from the Martha Stewart website


  • Ingredients
  • Makes 2 cups

  • 1 1/2 cups heavy cream
  • 2 teaspoons light corn syrup
  • 12 ounces bittersweet chocolate, preferably Valrhona, finely chopped


  1. Directions

Bring cream and corn syrup to a simmer in a small saucepan. Place chocolate in a food processor. With the machine running, add the cream mixture in a slow stream. Process until smooth and shiny.
Refrigerate in an airtight container, stirring occasionally, until thick enough to spread. Use immediately, or refrigerate in an airtight container for up to 3 days


Veron Says... 2011-07-23 06:47:00

thanks for sharing, I definitely have to give this a try.

lalit Says... 2011-07-24 21:19:23

Nice and simple to make, thanks for sharing with us.

tinkerbelle70 Says... 2011-08-03 06:38:00

Do you happen to know if this will stand up to freezing, If i fill and freeze the cake before and during decorating?

kisamarie Says... 2011-08-04 11:37:04

The Ganache will get as hard as a rock and be crumbly if you freeze or refrigerate it. I refrigerated mine while decorating because its 102 degrees here and my house is not staying cool. I took it out of the fridge and transported it and it sat in a climate controlled house for 3 hours before serving and it was still hard in the middle. That was a little dissapointing, but no one really noticed but me. I also wanted to note that this recipe is very rich but very bitterweet, and a good contrast with really sweet buttercream and chocolate cake. Ive read some other recipes and some people mix 3 tbs of butter instead of the cornsyrup, not sure if that would keep it soft.

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