Every baker should have a good recipe for chocolate ganache. This one uses bittersweet chocolate, an essential ingredient for the right flavor profile of a Boston cream pie (or as pictured here, Boston cream cupcakes). You could substitute other types of chocolate depending on what you’re making; semisweet chocolate and milk chocolate will yield a much milder flavor and would be good for things like chocolate cake or peanut butter cupcakes.
Heavy cream is a must for ganache-making, and if you have some left over you can always whip it up (literally) for topping, or use it to make pastry cream.
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
In a medium saucepan, combine heavy cream, corn syrup, chocolate, and vanilla over medium heat, stirring constantly until the chocolate melts and the mixture is smooth.
Remove from heat and allow to cool, stirring occasionally, until the mixture reaches room temperature; mixture will thicken and become glossy.
Spread over cooled cake or cupcakes.