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  • Writer's pictureElan Dakota Halpern

Chocolate Ganache

Yield: 2 cups ganache


  • 1 cup High cocoa chocolate (60-72%--the more cocoa the more chocolate it

  • tastes like.

  • 1 cup heavy cream

  • 1 T soft butter, cut in small pieces

  • 1 TB corn syrup (corn syrup will make ganache smooth and shiny


  1. Cut chocolate into small pieces for easier melting.

  2. Set aside in a metal bowl.

  3. Combine cream and corn syrup in a small heavy-bottomed sauce pan and place

  4. over medium-high heat.

  5. Bring cream to a boil and take off heat. Immediately pour hot cream over chocolate and let stand for 2 minutes.

  6. After 2 minutes, fold cream into chocolate until fully incorporated.

  7. Once the cream and chocolate is fully incorporated stir in butter to create a glossy shine. Place plastic wrap directly onto the ganache and let it cool.

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