This recipe for Shiny Ganache is for glazing cakes.
Many of you have stated that you cannot find the 2 key ingredients for this recipe which happen to be corn syrup and jelly.
If this is the case you can forgo this recipe and try my Simple Ganache recipe instead; since it is just that- SIMPLE!
Check out my blog post called What is Ganache? for a bit more clarification on the differences in ganache making
- 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)
- In a sauce pot over high heat, combine the jelly and corn syrup.
- Add the milk and heavy cream.
- Once the mixture comes to a rolling boil, pour over the chopped chocolate in a large bowl and whisk smooth.
- Cool to about 100-115°F before using to pour over your cakes or pastries.
- Re warm to a pourable temperature again in a microwave or on the stove top in a small sauce pot before using.
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.