This ganache can be used in two ways, as a filling and/or poured over a cake.

To use it as a filling, refrigerate it, transfer it to a pastry bag, and pipe it out.

To pour ganache over a cake, melt it in a double boiler and simply pour it over a cake or layer. To top layers of pastry cream or chocolate mousse with ganache, pour it on and smooth it with a cake icing spatula.


1 cup heavy cream
9 ounces semisweet chocolate, coarsely chopped
1 tablespoon light corn syrup


  1. Put the heavy cream in a saucepan and set over medium-high heat. As soon as it begins to simmer, remove the pot from the heat. Add the chocolate and stir with a wooden spoon to melt the chocolate. Stir in the corn syrup.
  2. Transfer to a bowl and refrigerate for about 1 hour. If using for filling, soften until pourable in a double boiler over medium heat.

This recipe appears in: Frosting or Icing