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Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 1 1/4 cups
Ingredients
Ingredient Checklist
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Gallery
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 1 1/4 cups
Gallery
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Credit:
Con Poulos
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Credit:
Con Poulos
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Recipe Summary
Yield: Makes about 1 1/4 cups
Recipe Summary
Yield: Makes about 1 1/4 cups
Yield: Makes about 1 1/4 cups
Makes about 1 1/4 cups
Ingredients
Ingredients
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Directions
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
Reviews (10)
Add Rating & Review
68 Ratings
5 star values:
9
4 star values:
11
3 star values:
28
2 star values:
10
1 star values:
10
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Reviews (10)
Add Rating & Review
68 Ratings
5 star values:
9
4 star values:
11
3 star values:
28
2 star values:
10
1 star values:
10
Add Rating & Review
68 Ratings
5 star values:
9
4 star values:
11
3 star values:
28
2 star values:
10
1 star values:
10
68 Ratings
5 star values:
9
4 star values:
11
3 star values:
28
2 star values:
10
1 star values:
10
68 Ratings
5 star values:
9
4 star values:
11
3 star values:
28
2 star values:
10
1 star values:
10
- 5 star values:
- 9
- 4 star values:
- 11
- 3 star values:
- 28
- 2 star values:
- 10
- 1 star values:
- 10
Martha Stewart Member
Rating: Unrated
12/19/2010
For those who don't want to use corn syrup - I had to add a touch more heavy cream to get the "drippy" effect. Worked well.
Martha Stewart Member
Rating: Unrated
12/14/2010
Does this chocolate glaze firm and set, or does it stick to the touch? I may have to travel with these so I'm wondering if they'll be messy :)
Martha Stewart Member
Rating: Unrated
02/03/2010
the recipe does say to bring the cream to a boil, then removefrom heat- so heat it til it comes to a boil, however long that takes on your stove
Martha Stewart Member
Rating: Unrated
07/22/2009
is there something I can substitute cream with that is non-dairy? my son is allergic to milk.
Martha Stewart Member
Rating: Unrated
06/08/2009
These cupcakes are amazing and a hit at any party.
Martha Stewart Member
Rating: Unrated
01/25/2009
Should you warm the cream over medium or low heat?
Martha Stewart Member
Rating: Unrated
01/23/2009
It does seem as though the beginning of the directions were omitted. Basically, you just want to get the cream hot enough to melt the chocolate. So, heat the cream until tiny bubbles form around the edges, then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir until smooth. It's easy peasy.
Martha Stewart Member
Rating: Unrated
01/23/2009
It does seem as though the beginning of the directions were omitted; however, you just need to get the cream hot enough to melt the chocolate. Basically, heat the cream until little bubbles form around the edges, and then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir with a rubber spatula until smooth.
Martha Stewart Member
Rating: Unrated
01/21/2009
I think on the show today she said until a good boil startes or around 2 minutes.
Martha Stewart Member
Rating: Unrated
01/21/2009
The directions seem to be incomplete. How long do you cook the cream?
Martha Stewart Member
Rating: Unrated
12/19/2010
For those who don't want to use corn syrup - I had to add a touch more heavy cream to get the "drippy" effect. Worked well.
Rating: Unrated
Rating: Unrated
12/14/2010
Does this chocolate glaze firm and set, or does it stick to the touch? I may have to travel with these so I'm wondering if they'll be messy :)
Rating: Unrated
02/03/2010
the recipe does say to bring the cream to a boil, then removefrom heat- so heat it til it comes to a boil, however long that takes on your stove
Rating: Unrated
07/22/2009
is there something I can substitute cream with that is non-dairy? my son is allergic to milk.
Rating: Unrated
06/08/2009
These cupcakes are amazing and a hit at any party.
Rating: Unrated
01/25/2009
Should you warm the cream over medium or low heat?
Rating: Unrated
01/23/2009
It does seem as though the beginning of the directions were omitted. Basically, you just want to get the cream hot enough to melt the chocolate. So, heat the cream until tiny bubbles form around the edges, then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir until smooth. It's easy peasy.
It does seem as though the beginning of the directions were omitted; however, you just need to get the cream hot enough to melt the chocolate. Basically, heat the cream until little bubbles form around the edges, and then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir with a rubber spatula until smooth.
Rating: Unrated
01/21/2009
I think on the show today she said until a good boil startes or around 2 minutes.
The directions seem to be incomplete. How long do you cook the cream?
All Reviews for Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
