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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.


  • 6 ounces (about 1 heaping cup) chocolate chips
  • 1 teaspoon light corn syrup optional
  • 6 ounces heavy cream


  1. Place the chocolate chips and corn syrup in a bowl.
  2. 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.
  3. Pour the cream over the chocolate chips and stir until smooth.