Chocolate Ganache

April 5, 2013

Chocolate ganache is incredibly easy to make and is used in so many desserts. It’s essentially melted chocolate with cream and depending on how you’re going to use it, it can be a thicker or thinner consistency. This particular recipe is perfect for dunking churros into!

chocolate ganache 4


cream and chocolate

chocolate ganache 2

chocolate ganache

Chocolate Ganache



  1. First, chop up chocolate if using a block of chocolate.  Set up a double-boiler by placing a bowl on top of a pot filled with about 2 inches of water so that the bottom of the bowl doesn't touch the water.  Bring the water to a simmer and fill the bowl with chocolate and cream.
  2. Slowly as the chocolate melts stir the chocolate and cream together. The consistency will be thick but runny. Remove off the heat as soon as it is melted and the cream incorporated into the chocolate.

(images by HonestlyYUM)


I have been looking for a really great post on chocolate ganache for some time and this one is exactly what I need! Beautiful pictures, as always!

Does the ganache harden when cool? I.E. could I use it as cake frosting? It looks so rich and delicious!

Nom, Nom, Nom
I think I gained 5 pounds…thanks…now I must make this for everyone!

And I officially have a chocolate craving. I love the last photo…very beautiful!

Your ganache looks divine, totally making my mouth water!

Just found this site…..and have been burning my printer up….I’m cooking four of them tonight. Keep Posting please.

I was wondering… does anyone know, if it is possible to save the ganache and warm it and reuse it after a few days?? will the consistency and color change??

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