Extra Shiny Chocolate Ganache

Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch, making any dessert look professionally done, even though the efforts it takes to make are minimal. This ganache has a secret ingredient to make it ganache shiny.

Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch, making any dessert look professionally done, even though the efforts it takes to make are minimal.

What do you do if chocolate ganache is too thin, even after cooling? 

Heat the ganache slightly (no higher than 110F), then add 2 tablespoons of chocolate chips or chopped chocolate, for every 1/2 cup of chocolate chips used in the recipe, let sit for a couple of minutes, then stir until smooth. Sometimes the chocolate cocoa content is low and that leads to thinner ganache.

One of the most common problems with making ganache is ganache going dull or matt after refrigeration.

Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch, making any dessert look professionally done, even though the efforts it takes to make are minimal.

SO, HOW DO YOU MAKE SHINY GANACHE?

The secret to making the ganache extra shiny is to add corn syrup. Glucose syrup (get it HERE *affiliate*)  is even better for this purpose, but it is hard to find in stores, so corn syrup will do if that is all you have. The corn syrup is the key ingredient that gives it the extra gloss and keeps the ganache shiny even after being refrigerated.

SCROLL TO THE BOTTOM to see the VIDEO on how you can DECORATE A CAKE with this CHOCOLATE GANACHE.

What will YOU use this recipe of Extra Glossy Chocolate Ganache for?

 

Extra Glossy Chocolate Ganache

Yield: 1 cup (enough for pouring over one 8 or 9 inch round cake, with some leftover)

Ingredients for Extra Glossy Chocolate Ganache: 

  • 100 ml heavy cream
  • 1/2 cup (about 170 g) semi-sweet chocolate chips, or finely chopped dark chocolate
  • 3 Tbsp corn syrup or 2 Tbsp glucose

HOW TO MAKE EXTRA SHINY CHOCOLATE GANACHE:

Heat cream until very hot, or almost boiling and add chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and smooth. Add corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth. Do not whip, to prevent air bubbles when pouring ganache over a cake.

Extra Glossy Chocolate Ganache (Glaze) - learn how to make it & pour it over your cake for an impressive presentation! by LetTheBakingBeginBlog.com

Bring ganache to room temperature before pouring over cakes. You can set the cup with the warm ganache over cold water to cool it faster. If the ganache thickens too much, that it is hard to pour, just heat it in a couple second intervals in the microwave to make it pourable.

 

Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch, making any dessert look professionally done, even though the efforts it takes to make are minimal.

Extra Glossy Ganache and How to Decorate a Cake w/ Ganache

Chocolate Ganache is a mixture of cream and chocolate which is often used to decorate cakes, cupcakes, muffins, eclairs and other desserts. It adds a very beautiful touch, making any dessert look professionally done, even though the efforts it takes to make are minimal.

Extra Glossy Chocolate Ganache (Glaze) - learn how to make this simple and easy chocolate decoration with all the tips and tricks you need for success. 

Author: Marina | Let the Baking Begin
Course: Dessert
Calories: 75 kcal
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 14 1 cup (enough for pouring over one 8 or 9 inch round cake, with some leftover)

Ingredients

  • 100 ml heavy cream
  • ½ cup semi-sweet chocolate chips or finely chopped dark chocolate
  • 3 Tbsp corn syrup or 2 Tbsp glucose

Instructions

Instructions

  1. Heat cream until very hot, or almost boiling and add chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt. Stir with a whisk or a spoon until glossy and homogeneous. Add corn syrup or glucose & stir until it’s well incorporated into the chocolate & smooth.
  2. Place the bowl or cup with ganache into another bowl or cup filled with cold water. Stir the chocolate slowly allowing it to cool to room temperature, or until it’s thick enough that it will form a drizzle when poured down the inside of the cup (about 10 minutes).

Recipe Notes

General rule for making ganache that is to be used for drizzles on cakes, cupcakes and such is to use 1:1 ratio of liquid fat (cream or butter)  to chocolate. We are using some corn syrup, that's why we're using slightly less cream. 

Nutrition Facts
Extra Glossy Ganache and How to Decorate a Cake w/ Ganache
Amount Per Serving
Calories 75 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 6mg 0%
Potassium 41mg 1%
Total Carbohydrates 7g 2%
Sugars 5g
Vitamin A 2.1%
Calcium 0.9%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  • […] Make the Ganache, following this recipe & instructions. […]

    · Reply
  • […] To serve: Powdered sugar or Chocolate Ganache […]

    · Reply
  • Tanya I

    I don’t have corn syrup or glucose. Will it still work?

    · Reply
    • Yes, it will still work, just won’t be as glossy as it would have been with the syrup or glucose 🙂

      · Reply
  • Olga

    1/2 of semi-sweet, 1/2 a cup? Half of what?

    · Reply
    • Hi Olga,
      Yes, it’s half a cup, thanks for catching that!

      · Reply
  • […] Ganache (click for recipe & instructions) […]

    · Reply
  • yy

    appx. how much is 100 ml of heavy cream in cups or tablespoons?

    · Reply
    • You should use a liquid measuring cup for this, but it’s a little less than half a cup.

      · Reply
  • Cristen

    can i use half and half instead of heavy cream

    · Reply
    • Hi Cristen,
      I’ve never done that before so I can’t tell you for sure 🙁

      · Reply
  • […] Make the chocolate ganache following the instructions here. […]

    · Reply
  • Irene

    Hey there! Love your blog, it’s awesome! So many helpful tips. I have one question though. Does that also work with white chocolate? Thanks a lot, greetings from Germany 😉

    · Reply
  • Olesya

    Hi. I have tried different recipes of chocolate ganache but they all crack in the fridge. But i’ve never tried one with corn syrup – Will corn syrup prevent it from cracking?

    · Reply
    • Hi Olesya, if it cracks usually that means that the ganache is a little too thick. Make it thinner by adding a tad of heavy cream to your ganache. Or it can also be that the cake surface is absorbing all moisture from the ganache and then it can also crack. For this, make sure the cake is covered with either buttercream or even a thin layer of preserves.

      I always make my ganache with corn syrup or glucose so I am not sure if it will help, but I guess you can try it with syrup or just thin it as I mentioned above to solve the problem.

      Let me know how it all worked out 🙂

      · Reply
      • Olesya

        That makes sense. Thank you Marina for your time. I love your blog im following you on instagram 🙂

        · Reply
  • […] it ganache you want Extra Glossy Ganache and How to Decorate a Cake w/ Ganache (Video) – Let the Baking Begin! Let the B… I think once the chocolate has split there is nowhere else but the bin. […]

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  • […] 1/4 ganache (follow recipe for Chocolate Ganache here) […]

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  • […] Tbsp chocolate chips 2 Tbsp heavy whipping cream Make the ganache, fill a ziplock with it and drizzle the cooled baklava in a zig-zag […]

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  • […] Remove the fried doughnuts to a paper towel lined plate. Serve hot with a choice of jam, condensed milk or chocolate ganache. […]

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  • Jacqueline

    Hi I’m from the UK can which measures in metric rather than cups! Could I have the measurements in grams and mls mls please!
    Kindest regards

    · Reply

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