Keep this on hand to glaze birthday cakes and for plate decoration. Warmed, it makes a nice hot fudge sauce.

　　

Ingredients

makes about 2 1/2 cups

　　1 1/2 cups (360g) heavy cream

　　1/4 cup (60g) whole milk

　　1/2 cup plus 2 tablespoons (125g) sugar

　　1/4 cup plus 3 tablespoons (125g) light corn syrup

　　11 ounces (312g) bittersweet chocolate (preferably Valrhona Caraïbe 66% cacao), finely chopped

　　9 tablespoons (125g) unsalted butter, very soft, cut into pieces

　　

Step 1

Put the cream, milk, sugar, and corn syrup in a saucepan and bring to a boil over medium-high heat.

　　

Step 2

Put the chocolate into a large heatproof bowl and pour in the hot liquid. Stir with a rubber spatula until smooth. Add the butter a piece at a time, stirring until it’s incorporated before adding the next piece.

　　

Step 3

If not using immediately, transfer the ganache to a smaller bowl and cover with plastic wrap, pressing the plastic onto the surface of the ganache. Refrigerate for up to 3 days. Warm in the microwave before using.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__