New This Month

Chocolate Ganache Glaze


Use this recipe when making our Glazed Chocolate Diamond Cakes.

  • Yield: Makes 4 1/2 cups

Source: Martha Stewart Weddings, Winter 2012


  • 24 ounces semisweet chocolate, coarsely chopped
  • 3 cups heavy cream
  • 1/2 teaspoon coarse salt


  1. Place chocolate in a medium bowl. Bring cream and salt to a boil in a saucepan over medium heat. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes. Use immediately. (If ganache starts to thicken, warm gently until pourable again.)

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