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