kara’s cupcakes ganache

8 oz heavy cream preferably organic clover dairy

8 oz bittersweet callebaut chocolate callets

1 tsp corn syrup, if needed in cold weather or for shine


1.     Place chocolate callets in a heatproof bowl, set aside.

2.     Heat cream and corn syrup in a saucepan to a scald.

3.     Pour hot cream over chocolate. Let sit for 1 minute.

4.     Slowly blend chocolate and cream together with a spatula stirring in circular motions. Stir until all is combined about 3 minutes.

5.     Allow temperature of ganache to drop to 70 degrees.

6.     Set ganache in refrigerator to cool firm, between 3-5 hours or overnight.

7.     When ready to use, place in mixer with a paddle attachment, whip ganache to form a whipped frosting. May need to be torched to warm for easy piping.

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