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Chocolate Ganache Icing

Photo: Peter Frank Edwards; Styling: Rachael Burrow, Linda Hirst

Create a show-stopping holiday cake by icing each beautiful layer with decadent Chocolate Ganache.


  • 4 cups heavy cream
  • 1/4 cup light corn syrup
  • 6 (4-ounce) bittersweet chocolate bars, chopped
  • 1/4 teaspoon kosher salt

How to Make It

  1. Combine cream and corn syrup in a medium pot over medium heat; bring just to a simmer, stirring frequently. Place chocolate in a large bowl. Pour hot cream mixture over chocolate, add salt, and let stand 2 minutes. Whisk until smooth. Let cool to room temperature, and then chill about 45 minutes or until thickened and spreadable, stirring after 20 minutes.