Step 1

Put about a tablespoon of the ganache in a dry bowl. Separate a bit of your split ganache out of the main batch and put it in its own separate bowl.

Step 2

Bring approximately 2 Tablespoons of corn syrup to a boil. Put the corn syrup in a small microwave-safe bowl and heat it until boiling. With such a small volume, this only takes a few seconds.

Step 3

Whisk half the boiling corn syrup into the small amount of broken ganache until it is smooth and shiny again. You only need one tablespoon of corn syrup, but heating that little amount can be tricky. That’s why this method has you heat up more than you need and then just take out the tablespoon.

Step 4

Add the rest of the broken ganache a bit at a time. Continue whisking in more and more of the broken ganache into your newly re-emulsified “seed ganache” until it’s all incorporated and the whole batch is smooth and glossy, just like perfect ganache should be.