Shiny Ganache for Pouring—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 ½ cups (355 ml) heavy cream
½ 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. Jar or 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.