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Chocolate Ganache
Optional corn syrup ensures this chocolate sauce stays shiny. Use it right away or refrigerate, covered, for up to 3 weeks, then reheat before use.
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6
ounces
(about 1 heaping cup) chocolate chips
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1
teaspoon
light corn syrup
optional
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6
ounces
heavy cream
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Place the chocolate chips and corn syrup in a bowl.
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Heat the cream in a small saucepan over moderate heat until it just begins to bubble around the edges, but does not develop a skin.
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Pour the cream over the chocolate chips and stir until smooth.