Wicked Good Ganache

Preparation info

  • Difficulty


  • Makes

    1½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


corn syrup 3 tablespoons (44 ml) 2.2 ounces 61 grams
unsweetened or 99% chocolate, chopped . 0.8 ounce 24 grams
bittersweet chocolate, 60% to 62% cacao, chopped . 6 ounces 170 grams
heavy cream ¾ cup minus 1 teaspoon (172 ml) 6 ounces 170 grams
cayenne pepper ¼ to ¾ teaspoon . .


Have ready a fine-mesh strainer suspended over a medium glass bowl.

In a small microwavable bowl (or in a small saucepan over low heat, stirring often), heat the corn syrup just to a boil. Immediately remove it from the heat source and stir in the unsweetened chocolate until smoothly incorporated.

In a food processor, process the bittersweet chocolate until very fine.

In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Pulse in the corn syrup and chocolate mixture. Pulse in the optional cayenne. (If you want just a whisper of heat, start with the ¼ teaspoon.) Be sure to pulse it in to distribute it evenly before tasting.

Press the ganache through the strainer and let it sit for 1 hour. Cover it with plastic wrap and let it cool for 3 to 4 hours, until the mixture reaches a soft frosting consistency (70° to 75°F/21° to 24°C).

The ganache keeps in an airtight container for 3 days at cool room temperature, 2 weeks refrigerated, or 6 months frozen. To restore to frosting consistency, defrost, if frozen, and reheat in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate any air.