Pro Ganache

Pro Ganache


"Ganache recipe used in many bakeshops. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature."


15 m servings 102 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.
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  1. 125 Ratings


Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! I like to simplify the process by chopping the chips in my food processor...

Normally I insist on using a good quality chocolate for ganache but today I just threw a doctored up cake mix together quickly and thought this chocolate chip version would be "good enough." To...

I cooked this a day ahead of time and put it in the fridge overnight. To get the ganache to a pourable state, I let it get to room temperature then put the glass bowl I had it in over a pot of ...

This was excellent. I always wanted to make this and I really loved it. It was different to work with, you can put it in between layers or use as a rich icing. It left such a nice shine on the c...

The Pro Ganache was not very Pro in my book. I used it to pour on a cake and the icing was both thin (I did not overheat it), and it cracked which made it look not very "Pro". I followed the rec...

I made this recipe the first time and felt it wasn't quite the flavor I was happy with. Then I made it again did half semi-sweet chocolate and have milk chocolate and it was great.

One of my favourite things about this recipe is that it's so easy to scale it. I quarter it and get a perfect amount for one 8 or 9 inch cake. I also use half milk chocolate melts and half good ...

This recipe worked very well for me. I did only a half batch, because I was just pouring it on a small oatmeal cake. I used a little different tecnique then this recipe recomended. I put the whi...

This stuff is incredible. Whipped a bit - you can keep it in the fridge and serve it as chocolate pots. My family can't stay out of it.