Chocolate Ganache

 Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. It has many uses and can be used as a topping decoration, whipped as filling or icing to use between cake or cookie layers or just poured over whatever you like.  It is also used as the base for truffles, and can be softened to make a simple chocolate mousse. I used it recently to decorate the tops of my chocolate cupcakes.


  • 1 cup semi-sweet chocolate chips/chunks or 60-70% chocolate — use any chocolate you prefer
  • 3/4 cup whipping cream


  1. Place the whipping cream in a pot and bring it to a simmer on medium/high heat. Don’t let it come to a complete boil, you just want to steam it.
  2. Remove the cream from the stove and slowly add the chocolate to the cream, stirring well after each addition.
  3. Allow the mixture to cool to about room temperature or until slightly warm, and then you can start working with it.
  4. At this point you can use it to cover a cake or dip your cupcakes and it will leave a smooth glossy topping.


  1. If you want to create a frosting or filling, allow the chocolate ganache to cool for about 2-3 hours, then whip it with an electric mixer until fluffy. The colour will lighten and the mixture will become a frosting. Use it to pipe onto cupcakes or other desserts. It also makes a great filling and you can add any flavour to it, for example: coffee flavour, almond, mint, hazelnut, caramel, etc.




4 Comments to “Chocolate Ganache”

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  3. Love This Crystal!! Thank You so much for sharing this!! Love this so much, I’m gonna tweet it!!!


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