Chocolate Ganache

Preparation info
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By Geraldene Holt

Published 2011

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This rich mixture is a smooth blend of melted chocolate and thick cream which – depending on how much cream is added – produces a mixture either soft enough to pour or spread on to a cake, or firm enough to pipe into decorative shapes.


Piping Ganache

  • 265 g / 9 oz plain dark chocolate
  • 120 ml / 4


Break the chocolate into pieces into a heat-proof bowl. Add the cream and heat until the chocolate melts, either in a microwave oven or over simmering water. Gently stir until smooth. As the mixture cools, it thickens and is suitable for pouring. To thicken further, use an electric beater to whisk the mixture for 3–5 minutes or until the ganache is paler and lighter. Take care not to beat too l