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Chocolate Ganache Filling

kisamarie
By: kisamarie
Posted 07/18/11 • Last updated 06/09/11 • 734 views • 5 comments

Posted by kisamarie

This recipe is from the Martha Stewart website

Ingredients

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

Instructions

Directions 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. 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

Comments (5)

Veron 7/23/11 at 6:47am
thanks for sharing, I definitely have to give this a try.
lalit 7/24/11 at 9:19pm
Nice and simple to make, thanks for sharing with us.
tinkerbelle70 8/3/11 at 6:38am
Do you happen to know if this will stand up to freezing, If i fill and freeze the cake before and during decorating?
kisamarie 8/4/11 at 11:37am
The Ganache will get as hard as a rock and be crumbly if you freeze or refrigerate it. I refrigerated mine while decorating because its 102 degrees here and my house is not staying cool. I took it out of the fridge and transported it and it sat in a climate controlled house for 3 hours before serving and it was still hard in the middle. That was a little dissapointing, but no one really noticed but me. I also wanted to note that this recipe is very rich but very bitterweet, and a good contrast with really sweet buttercream and chocolate cake. Ive read some other recipes and some people mix 3 tbs of butter instead of the cornsyrup, not sure if that would keep it soft.
PinKC27 1/7/13 at 8:16am
Is this ganache shelf stable, for a cake that is not going to be refrigerated?
Thanks!
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