Chocolate Ganache

Chocolate ganache has only two ingredients - chocolate and cream! It is gently stirred until smooth, silky, and shiny, and once made has so many different uses - from sauces to glazes; from dipping to filling. When it's warm, it's pourable and when it's cooled down, it becomes spreadable.

I used the ganache to ice these chocolate cupcakes


  • 250g / 8oz semi-sweet chocolate (this is chocolate at the less bitter end of the dark chocolate spectrum, with a cocoa level of between 35-65%)
  • 250g / 8oz / 1 cup double or whipping cream (at least 30% fat content)


  1. Finely chop your chocolate and place it in a heatproof bowl. If you are using chocolate chips, measure them and put them in a heatproof bowl.
  2. Warm the cream in a small saucepan on the hob until you start to see steam and some bubbling around the edges. Don't let it get to boiling - just hot enough to melt the chocolate.
  3. Now pour the warm milk over the chocolate and let it stand uncovered for 10 minutes. Then stir gently until the mixture is smooth and shiny.
  4. At this stage, the ganache will be very runny so ideal for pouring and drizzling. The longer you leave it, the more it will thicken.


  • If you are using a bar of chocolate, chop it as finely as possible so that it will melt fully in the warm cream.
  • Generally, the more expensive the chocolate, the more prone to splitting it is. Stick to brands in the baking aisle to be safe.
  • Leave the bowl UNCOVERED while the warm milk is melting the chocolate. This is because otherwise, condensation may build up on the underside of the lid and drip into the ganache causing it to split - water is the enemy of ganache!
  • Avoid using a whisk to combine the melted chocolate, as you will incorporate air bubbles into the mixture. This is particularly important if you are using the ganache to create a smooth, glossy topping for cakes.
  • If the chocolate is not melting thoroughly in the cream, either the chocolate was not cut up finely enough or the milk wasn't warmed enough. This can be resolved by putting the bowl into the microwave for about 20 seconds and then stirring again. Repeat until the chocolate is fully melted.
  • The kind of chocolate you use will determine how thick your ganache is and how long it will take to reach your desired consistency, so experimentation (or patience!) is required.
  • The ganache will cool faster in the fridge but it doesn't cool evenly, so you will need to stir it every now and then.
  • The cooler the ganache gets, the thicker it gets and it will also lose its shine.
  • Leftover ganache can be stored in the fridge for up to 5 days.
  • I also freeze leftover chocolate ganache and use it either to decorate a few impromptu cupcakes or I defrost it and warm it to make a sauce for ice cream sundaes or a dip for strawberries.

Keywords: chocolate, ganache, frosting, sauce