Dark Chocolate Ganache Recipe

Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high content of chocolate preserves the fresh cream so the final product can last in room temperature for a few days before events are celebrated.

If freshly mixed, while still in a liquid form, it can be used for pouring on cakes for coating or decoration etc. After a few hours of resting it will set in the perfect working condition for masking, sandwiching, piping and decorating cakes. If refrigerated, ganache will set hard like butter. This provides a good condition to coat cakes with rolling fondant.

Chocolate ganache can also be whipped to increase its volume and create milky, lighter color for truffle cream (for example). Whipping ganache can also reduce “heaviness” of a cake.


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 1800
Number of Units: 1
A 600 2.5 cups Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
B 1000 35.2 ounces Dark Chocolate Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods. Room temperature, small pieces
C 200 7 ounces Butter Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water. Room temperature, small pieces

Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

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1 MEASURE Weigh all ingredients.
2 BOIL Heat and boil the cream. Switch off heat when the cream is at boiling point for a few seconds.
3 WHISK Pour the cream on to the chocolate and whisk together. Chocolate is melted
4 ADD Add the butter pieces and mix all together. Butter is melted
5 STORE Allow to sit in room temperature. Ganache is smooth and set
Important Notes
  • You can put the chocolate pieces into the cream after switching off the heat or you can pour boiling cream on the chocolate pieces. Both will work the same however, pouring cream on to chocolate will probably be a little more secure against chocolate being burned at the bottom of the pot if not whisked quickly. The risk is that the mix may get cold before the chocolate is completely melted.
  • Cooking chocolate will achieve nice ganache but couvertures with pure cocoa butter will create a better tasting ganache.
  • Thickened cream could be replaced with fresh cream.
  • After used, always scrape down the sides in the bowl and cover with cling foil.
  • Avoid water dripping on to surface from just-washed hands or wet towels.
  • Keep it in a glass bowl or microwave safe plastic containers so you can reheat and soften in a microwave.


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