How to make a Chocolate Ganache

This delicious creamy chocolate ganache can be used as an icing or filling for cakes and can be flavoured with a few drops of your favourite liqueur if you like. The key to successful results with ganache is to use a good quality chocolate that contains a high percentage of cocoa butter.

Ingredients

150ml of good quality chocolate (‘couverture’)
75ml double cream
Optional
A splash of your favourite Brandy or Liqueur

Directions

Melt the chocolate in a microwave using 30 second bursts at 30% power. Stir between bursts.

See our How to Melt Chocolate Page for details on how to melt the chocolate without using a microwave.

Heat gently the cream and optional Brandy or Liqueur in a saucepan to a gentle boil.

Progressively pour the cream over the melted chocolate while stirring reasonably vigorously.

Continue stirring the mixture until you obtain a smooth and glossy ganache. It is now ready to use.

Recipes that use this techinque:

Christmas Opera Cake

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