Shiny Ganache for Pouring

poured-ganache

 

Here’s the recipe that I used in my video on pouring chocolate ganache.    It was adapted from Shirley Corriher’s “Shiny Ganache Glaze” recipe as seen in BakeWise–

16 oz. (454 g) semisweet chocolate, cut into pieces (I often use semisweet chocolate chips)

1 1/2 cups (355 ml) heavy cream

1/2 cup (1.5 oz/99g) sugar

2 Tablespoons (30 ml) corn syrup

1.  Place the chocolate in a food processor and finely chop.

2. In a large heavy saucepan, carefully bring cream and sugar to a boil.  Watch constantly.  Let simmer for 1 minute.  Pour the hot cream mixture into a medium mixing bowl that has a wide surface.  Stir in the corn syrup.  Let cool about 30 seconds.  All at once, pour the chopped chocolate over the entire surface.  Barely shake the bowl to get the chocolate to settle.  Allow to stand for 30 seconds or so.  Start stirring in the middle, blending the melted chocolate and cream together.  Try not to incorporate air.  Stir slowly until the chocolate is melted and blended (at first it will be very lumpy but don’t worry!) — Use immediately or refrigerate and reheat to thin.

** I use this ganache glaze in my “Poured Ganache” video in the Working with Chocolate section.  I prefer to frost my cake with either a spreadable ganache frosting first, or an all-butter buttercream frosting.  Then I go back and use this recipe to pour (once or even twice) the ganache glaze when it is approximately 90-92 degrees over a slightly chilled cake.

 

poured-ganache

Category: Frostings and Glazes, Recipes

8 Comments

  1. laura says: #1

    This cake looks beautiful & you make it look so easy. I am going to try it for my grandson or husband’s up-coming birthday.

  2. anjaligg says: #2

    To make dairy free ganache (soy cream which is not as heavy) how do I change the recipe? I would love to do this for our family! Thanks :)

    Anjali

  3. Emma Buston says: #3

    I’ve made some ganaches in my time but this is amazing!! I’m in the uk so can’t get hold of corn syrup easily so i used glucose. Very glossy look and a velvety mouth feel. Thanks So…much Melissa x

  4. jaz says: #4

    Hi, some recipes have butter, is there a need for it?

  5. LISA GARCIA says: #5

    What would the recipe be for WHITE CHOCOLATE pourable Ganache?

  6. sheila roberts says: #6

    All the hints and tips are great, some ingredients not available in uk, any substitutes?

  7. Rosangel Palma says: #7

    Does the poured ganache sets up firm enough to add fondant cutouts on the side of the cake?

  8. BeBe says: #8

    HI Rosangel, The cake would be refrigerated until serving time so the ganache would be firm. However, I think fondant cutouts might slide down the side
    as the cake comes to room temperature. Cutouts that were rolled very, very thin might stay in place, we just have not tried this.

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