Shiny Ganache for Glazing Cakes
Serves: 3 cups
  • Semi Sweet Baking Chocolate 8oz (1¼ cup) 231g
  • Apricot or any Jelly or your choice 4 Tablespoons (60g)
  • Whole Milk ½ cup (120ml)
  • Heavy Cream ¼ cup (60ml)
  • Corn Syrup or Glucose or Honey 2 Tablespoons (40g)
  1. In a sauce pot over high heat, combine the jelly and corn syrup.
  2. Add the milk and heavy cream.
  3. Once the mixture comes to a rolling boil, pour over the chopped chocolate in a large bowl and whisk smooth.
  4. Cool to about 100-115°F before using to pour over your cakes or pastries.
  5. Re warm to a pourable temperature again in a microwave or on the stove top in a small sauce pot before using.
For those who cannot find Apricot jelly, you can leave it out of this recipe completely.
You can of course use any other jelly, it is here to give this recipe that shine, but it is not the end of the world if you do not use it.

Store at room temperature for up to 2 days but not longer due to the heavy cream, it will stay good in the fridge for up to 2 weeks.
Recipe by Gretchen's Bakery at