Ganache II Recipe -
Ganache II Recipe
  • READY IN 20 mins

Ganache II

Recipe by  

"Heavy cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Place the chopped chocolate in a large stainless steel bowl.
  2. In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. Immediately remove from heat and pour over chopped chocolate.
  3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a double boiler over simmering water.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2007

Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever.

Most Helpful Critical Review
Oct 06, 2009

I think if you like hops (which are bitter) you'll love this! I used good quality chocolate, but still found this recipe tongue-paralyzingly harsh (the sides of my tongue are still unhappy with me). I had double the amount of heavy cream and add 1c confectioner's sugar to make this palatable. When I usually make ganache, I use semi-sweet choc, so I guess I need to stick with that. It might be my own taste, but I really wish there had been some warning that this could be really in-your-face AND offensive.

May 25, 2005

I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavoring. I then put the ganache in the freezer until it was thick enough to roll into balls and refroze the balls so they were rock hard before dipping them in more dark chocolate to create a shell. I then melted a little green chocolate (available at Michael's stores) and drizzled it over the top. Absolutely Heavenly. Store in the refrigerator, incredibly rich and creamy with a nice mint flavor. To die for...

Dec 28, 2007

I use this recipe professionally and it works, never fail every time. People love it! If I make one cake with this ganache, I am guaranted another 5 - 6 orders from customers who have tried it! thanks!

Oct 04, 2008

Even though it is not a "real" ganache... i.e. double boiler... It is still awesome. To use this recipe as a frosting, prepare the recipe as is usinga metal bowl, but after all the chocolate is melted, place the bowl in a bigger bowl with ice and water and slowly beat the same amount of Heavy cream you used earlier to the mixture then beat until stiff peaks form. Use ove chocolate... You will be amazed...

Apr 27, 2008

I made this and poured it into a tart pan with a thick graham craker crust then topped with raspberries and served with fresh whipped cream. So pretty and good too.

Jul 31, 2008

Wonderful, fast, and easy! This recipe makes a lot of ganache, so if you are making a layer cake, you can afford to be generous between the layers. I have made this twice and the crowd goes wild!

Mar 17, 2009

This was excellent and easy to make. I beat 1 cup confectioners' sugar into half the ganache to make it a little sweeter since I was using it to top a bittersweet chocolate cake. It was perfect, rich and glossy! This makes more than enough to top TWO cakes!


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 5 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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