Ganache Glaze

Preparation info

  • Difficulty


  • Makes

    ½ cup


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


bittersweet chocolate, 60% to 62% cacao, chopped . 1.5 ounces 42 grams
heavy cream ¼ cup plus 2 tablespoons (89 ml) 3.1 ounces 87 grams


In a small food processor, process the chocolate until very fine (see Notes).

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. Scrape the ganache into a glass bowl, cover it with plastic wrap, and set it in a warm place.