Yield: Yields about 3/4 cup.
This simple ganache makes a shiny glaze for chocolate éclairs. The corn syrup is optional for this recipe but it helps keep the chocolate glossy when refrigerated.
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Make Ahead Tips
Refrigerate the ganache, tightly covered, for up to two weeks. Warm it by placing it in a large bowl of hot tap water and stirring it until smooth.
Whether it's over eclairs, crepes or ice cream this silky smooth delicious ganache is all you need.
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