Chocolate Ganache Glaze

1. 1

   Place chocolate in a medium heatproof bowl.

2. 2

   Bring cream and corn syrup just to a simmer in a small saucepan over medium- high heat; pour mixture over chocolate.

3. 3

   Let stand, without stirring, until chocolate begins to melt.

4. 4

   Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.

5. 5

   (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.)

6. 6

   If not using immediately, glaze can be refrigerated up to 5 days in an airtight container.

7. 7

   Reheat gently before using.

8. 8

   Reduce amount of chocolate to 2 ounces.

9. 9

   Follow step 1 of recipe above, letting mixture stand 5 minutes before slowly whisking until smooth and combined.

10. 10

    Use immediately, without straining.

* Per serving · 4 servings · Values may vary.

No additional tips available.