Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

This is the simplest and one of the best chocolate sauces. It can be made with different proportions of chocolate and liquid; equal parts heavy cream and bittersweet chocolate are most common for frosting cakes or for a chocolate filling for candies, for which the ganache needs to be stiff. For chocolate sauce, a higher proportion of cream can be used.


bittersweet chocolate (see notes) 1 lb 450 g
heavy cream or crème fraîche 2 cups 500 ml


  1. Chop the chocolate into medium-size chunks.
  2. Bring the cream to a simmer in a 2-quart (2 liter) saucepan.
  3. As soon as the cream comes to a simmer, remove from the heat and add the chocolate.
  4. Let the chocolate sit in the liquid for 5 minutes, then stir the mixture with a rubber spatula or wooden spoon until it is perfectly smooth.
  5. Serve or use immediately. Ganache tends to break when chilled and reheated.