Chocolate Ganache

chocolate ganache

  • 500g chocolate – melted
  • 200ml cream – heated


  • Mix together until smooth
  • Pour hot over cakes for a thin coating or stand to firm up for a thicker coating
  • Add 30g butter for more gloss in the final product
  • Use only 125ml cream for a basic truffle mix. Stand to chill in fridge then beat until fluffy, chill well
  • Shape into balls, refrigerate until firm, dip in melted chocolate and decorate

Useful tip: This is a perfect hot chocolate sauce to serve with ice-cream or use as a fondue base with fresh strawberries, banana pieces etc.