Chocolate Ganache

Chocolate Ganache

MAKES ABOUT 7 CUPS


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.



Note: This recipe adapted from “Martha Stewart’s Baking Handbook” (Clarkson Potter, 2005)