Chocolate Ganache


1 lb     Bittersweet Chocolate
(I would recommend a good quality chocolate in bar form, the only brands I can recommend in button for this is the E. Guittard, available at Williams-Sonoma. Other Brands I would recommend is Valrhona, Callebaut and Ghiradelli).

1 lb Heavy Whipping Cream (You don’t nees a scale for this. All you need to remember is “A pint’s a pound the world around”, this is true for all water-based liquids)


Chop the Chocolate into bits, it does not have to be finely chopped, just a rough chop will do. Place the chocolate in a heatproof bowl.Heat the cream in a saucepan to boiling point. Do not let it continue to boil, but you need it to be hot.
Pour the hot cream over the chopped chocolate and let sit for about 2 minutes.
Whisk the cream and chocolate mixture until it is smooth and shiny. Whisk gently as the hot cream at this stage will move faster than the melting chocolate and it could splash and burn you.

This is now ready for the next step.

From here you can either add a tablespoon of light corn syrup, and then pour it over a cake for a dense, shiny, liquid frosting that will set but is essentially untouchable.


You can let this mixture set up in the fridge or at room temperature. When it is set up it can be piped onto cakes, it can be used as a filling or as a spread. It can be scooped with a melon baller, or it can be piped and rolled into truffles.

If you are making truffles, things that you may want to add for flavor, before the ganache sets up:

Gran Marnier
Cayenne Pepper
Salt as a garnish (I don’t recommend table salt, instead try a fine sea salt or a finishing salt)
Dried fruits

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