Chocolate Ganache

Chocolate Ganache

709
INGRIDEVOGEL 31

"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."

Ingredients

20 m servings 142 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

709
  1. 944 Ratings

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Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend)...

If you whip this in your mixer for 5 minutes or until it changes from a dark brown to a light brown, it will make the most wonderful frosting! VERY YUMMY!!!!!!

Outstanding and easy!!SO worth it for both flavour and presentation. Suggestions: Be EXTRA careful not to let any water get into your chocolate, as it will seize- not a good thing. Let the choco...

I thought this recipe would be really touchy and difficult to get perfect, but it was incredibly easy. I used it in the place of regular icing for a chocolate layer cake. First, I used 3 oz se...

This was a great first-timer ganache recipe! I added 1/2 milk chocolate and 1/2 semi-sweet, as I like milk chocolate better. I used it over a devils food and cookie dough ice cream cake- too g...

excellent. i used to to coat a cheesecake that cracked and it looks beautiful. TIP: chill whatever you are going to coat first ... the ganache will adhere better. also, used a Hershey's Sp...

Perfect and simple, especially for die hard chocolate lovers. This is very rich and intensely chocolate! I used Perugina Italian bittersweet chocolate and didn't use the optional rum. This was t...

I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!

Love it, love it, love it! Turned out dark, glossy, and delicious! Very easy to make and very good to eat. I used it as a topping for Chantal's New York Style Cheesecake. The only thing i did di...