Chocolate Ganache

Chocolate Ganache

Made  times

"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."
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20 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 962 Ratings

Most helpful positive review

Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend)...

Most helpful critical review

I expected the chocolate to harden for my chocolate covered strawberries, so I think that's why this recipe disappointed me.

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Least positive

Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend)...

If you whip this in your mixer for 5 minutes or until it changes from a dark brown to a light brown, it will make the most wonderful frosting! VERY YUMMY!!!!!!

Outstanding and easy!!SO worth it for both flavour and presentation. Suggestions: Be EXTRA careful not to let any water get into your chocolate, as it will seize- not a good thing. Let the choco...

I thought this recipe would be really touchy and difficult to get perfect, but it was incredibly easy. I used it in the place of regular icing for a chocolate layer cake. First, I used 3 oz se...

This was a great first-timer ganache recipe! I added 1/2 milk chocolate and 1/2 semi-sweet, as I like milk chocolate better. I used it over a devils food and cookie dough ice cream cake- too g...

excellent. i used to to coat a cheesecake that cracked and it looks beautiful. TIP: chill whatever you are going to coat first ... the ganache will adhere better. also, used a Hershey's Sp...

Perfect and simple, especially for die hard chocolate lovers. This is very rich and intensely chocolate! I used Perugina Italian bittersweet chocolate and didn't use the optional rum. This was t...

I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!

Love it, love it, love it! Turned out dark, glossy, and delicious! Very easy to make and very good to eat. I used it as a topping for Chantal's New York Style Cheesecake. The only thing i did di...

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