Chocolate Ganache Filling

  • Yield: Makes 2 cups
Chocolate Ganache Filling

Source: Martha Stewart Weddings, Spring 2008


  • 1 1/2 cups heavy cream
  • 2 teaspoons light corn syrup
  • 12 ounces bittersweet chocolate, preferably Valrhona, finely chopped


  1. Bring cream and corn syrup to a simmer in a small saucepan. Place chocolate in a food processor. With the machine running, add the cream mixture in a slow stream. Process until smooth and shiny.

  2. Refrigerate in an airtight container, stirring occasionally, until thick enough to spread. Use immediately, or refrigerate in an airtight container for up to 3 days.


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