Chocolate Ganache

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  • 3/4 cup cream
  • 250g dark chocolate, chopped


Once cooled and chilled this ganache is thick enough to ice a cake.

Place the cream in a small saucepan and bring almost to the boil.  Remove from the heat and add the chocolate. Allow to sit for a few minutes before gently stirring until smooth.
Allow to cool and then chill until thick enough to spread over your cake.

This makes enough to generously cover a 23cm round cake.

Any excess ganache can be stored in a sealed container in the fridge for up to 2 weeks.

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