Dark Chocolate Ganache

Idea gallery #952
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Dark Chocolate Ganache
Ingredients and Supplies
  • 1/2 cup heavy cream
  • 2 teaspoons corn syrup
  • 1 pound chocolate, melted
  • 1 tablespoon invert sugar
  • 1 tablespoon butter, softened
  • candy thermometer
  • candy mold
  • pastry bag
  • coupler
  • squeeze bottle
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.
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. Pipe design with melted milk chocolate.

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

Merckens Cocoa Dark Chocolate Flavored Candy Coating
Merckens Cocoa Dark Chocolate ...
70-2150
Unit: 1 lb. bag
Plain Bon Bon Chocolate Candy Mold
Plain Bon Bon Chocolate Candy ...
90-5620
Unit: 1
Invert Sugar
Invert Sugar
76-6002
Unit: 1.25 lb. tub
Professional Candy Thermometer
Professional Candy Thermometer
80-4
Unit: 1
12" Featherweight Decorating Bag
12" Featherweight Decorating B...
31-12
Unit: 1
#1000 Standard Coupler
#1000 Standard Coupler
30-1000
Unit: 1
Squeeze Bottle-8 oz.
Squeeze Bottle-8 oz.
81-5
Unit: 8 oz. bottle