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Bittersweet Ganache Glaze

Scott Phillips

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.


  • 4 oz. bittersweet chocolate, chopped (I prefer 55% to 63% bittersweet chocolate)
  • 1/2 cup heavy cream
  • 1 tsp. light corn syrup


Stovetop instructions:

  •  In a small saucepan, warm the cream over medium heat until the cream begins to simmer around the edges of the pan. Remove from heat and add the chopped chocolate pieces and the corn syrup. Let stand for 5 to 7 minutes and then stir until smooth.

Microwave instructions:

  •  In a Pyrex cup, combine the chocolate, cream, and corn syrup. Microwave at 50% power for 30 seconds. Stir to combine. If just a few unmelted chunks of chocolate remain, let the heat of the mixture melt the remaining few chunks. If more than a few chunks remain, microwave at 50% power for another 30 seconds.

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.


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Reviews (1 review)

  • Stardust4300 | 11/06/2017

    Whether it's over eclairs, crepes or ice cream this silky smooth delicious ganache is all you need.

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