Dark-chocolate ganache



1 cup

Dark-chocolate ganache

Dark-chocolate ganache. (Photo, John Cullen.)

Ganache is a thick French chocolate sauce that's also used as a glaze, icing and pastry filling.


  • 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.

Prep Tip

Chocolate is very easy to chop using a serrated knife.

4 Ways to Use Chocolate Ganache

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.

Nutrition (per serving)

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