Dark Chocolate Ganache

Preparation info
  • Makes

    1¾ cups

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

When it’s hot, ganache has the consistency of rich chocolate sauce; when cold, it sets into a firm glaze. For this reason, ganache can be used both as a sauce and as a glaze for cakes. Recipes vary—the ratio of cream to chocolate differs— and some include butter so the ganache sets up more firmly when cold. To imagine the taste and texture of ganache made with butter, think of a hot fudge sundae in which the chocolate has hardened on the cold ice cream. A classic ganache, made with equal pa