Ganache can be kept, tightly covered, in the refrigerator for up to three days. Before using, warm ganache by setting it over a saucepan of simmering water, then let cool, stirring frequently.
Recipe information
Yield
makes about 7 cups
Ingredients
4 cups heavy cream
2 pounds best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons pure peppermint extract
Preparation
In a small saucepan over medium-high heat, bring the cream to a full boil; turn off the heat. Add the chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add the corn syrup, salt, and peppermint extract, and stir until combined. Transfer to a clean bowl.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
