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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Whether it's over eclairs, crepes or ice cream this silky smooth delicious ganache is all you need.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.