Basic Ganache

Idea gallery #950
alternative image
Basic Ganache
Ingredients and Supplies
  • 1/2 cups heavy cream
  • 2 teaspoons corn syrup
  • 1 pound chocolate, melted
  • 1 tablespoon invert sugar
  • 1 tablespoon butter, softened
In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached. Follow one of the three directions below for finishing the ganache.
CUT GANACHE: Spread the mixture into a 9” x 9” pan lined with parchment paper, keeping the top as smooth as possible. Chill for several hours in the refrigerator. Remove from pan and cut into squares using a bench cutter, pizza cutter or a cut shapes using a cookie cutter. Dip into melted candy coating or melted and tempered chocolate. The squares may be kept in the refrigerator for ease of dipping.
SCOOPED AND DIPPED GANACHE: Spoon the mixture into a small bowl. Chill for several hours in the refrigerator. Scoop ganache mixture using a cookie scoop. Roll into ball. Dip into melted candy coating or melted and tempered chocolate.
MOLDED GANACHE: Allow ganache to cool. Put the ganache in a pastry bag fitted with a coupler. Line candy mold with melted candy coating or melted and tempered chocolate. Pipe mixture into lined molds. Seal the mold with melted candy coating or melted and tempered chocolate.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

Invert Sugar
Invert Sugar
76-6002
Unit: 1.25 lb. tub
Merckens Cocoa Lite Milk Chocolate Flavored Candy Coating
Merckens Cocoa Lite Milk Choco...
70-2100
Unit: 1 lb. bag
Merckens Cocoa Dark Chocolate Flavored Candy Coating
Merckens Cocoa Dark Chocolate ...
70-2150
Unit: 1 lb. bag
Merckens White Vanilla Flavored Candy Coating
Merckens White Vanilla Flavore...
70-2200
Unit: 1 lb. bag