Ganache

Name: Ganache
Cuisine: Swiss
Ingredients: ¼ cup light corn syrup; 1 cup heavy cream; 1 pound (16 ounces) semisweet or bittersweet chocolate, coarsely chopped; 1 pound (16 ounces) semisweet or bittersweet chocolate, coarsely chopped; 1 tablespoon fruit liqueur, rum, or brandy (optional); 4 tablespoons unsalted butter, softened; 1 tablespoon fruit liqueur, rum, or brandy (optional); 1 tablespoon fruit liqueur, rum, or brandy (optional)

Preparation info

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

This classic chocolate filling and frosting of Swiss origin is similar to the center of a chocolate truffle—and just as rich and delicious.

Ingredients

1 cup heavy cream
¼ cup light corn syrup
1 pound

Americas
Europe
United States
Switzerland
Garnish
Gluten-free
Vegetarian

Method

In a medium saucepan, combine the cream and corn syrup. Place over medium heat and bring to a simmer. Remove from the heat and add the chocolate and butter. Shake the pan and allow to stand for 3 to 4 minutes, then whisk smooth and whisk in the liqueur, if using.
Scrape the frosting from the pan to a bowl to cool and thicken. To use immediately, stir it over a