Dark-chocolate ganache

Makes 1 cup



225 g
dark or semi-sweet chocolate chocolate
1 cup
35% cream


  • Chop chocolate finely. Place in a medium sized bowl.
  • Heat cream in a small saucepan over medium until it almost comes to a boil. Immediately pour over chocolate and stir until chocolate melts and mixture is smooth. Let cool to room temperature. Drizzle over ice cream. Chocolate ganache keeps well, refrigerated, for up to 1 week.


Calories 77, Protein 1 g, Carbohydrates 5 g, Fat 6 g, Fibre 1 g, Sodium 3 mg.

Prep Tip

Chocolate is very easy to chop using a serrated knife.

4 Ways to Use It

Dessert fondue: Heat ganache or any variation in microwave or double boiler. Serve with fresh berries, pineapple cubes and marshmallows, for dipping.
Mexican hot chocolate: Stir 5 tbsp ganache and a pinch of cayenne pepper into 1 cup hot milk. Top with whipped cream.
Easy icing: Spread room-temperature sauce over cheesecake, brownies or cake.
Chocolate truffles: Double the amount of chocolate in original recipe (450 g total). After adding cream, return to pot and stir over medium until chocolate is completely melted. Refrigerate until firm. Scoop and roll into 1-in. balls. Refrigerate until firm. Roll into toasted coconut or a mix of equal parts cocoa powder and sifted icing sugar.

Ganache variations

Spiked Mocha: Stir 1/3 cup coffee liqueur into finished sauce.
Peanut-Butter Swirl: Stir 1/3 cup smooth peanut butter at room temperature into finished sauce.
White Chocolate & Lemon: Use 336 g white chocolate in place of 225 g dark chocolate. Stir 1/2 tsp lemon zest into finished sauce.
Toffee Crunch: Stir 1 1/4 cups toffee bits into finished sauce.

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