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How to make Chocolate Ganache

Updated: Nov 29, 2020

Chocolate ganache is the most amazing thing to be created EVER! It has so many uses, from piping onto cakes and cupcakes, dipping fruit, dripping down a cake and even eating with a spoon (don't judge me). I use semi- sweet chocolate but it can always be replaced with milk chocolate and even white chocolate. The only thing that changes is the ratio of chocolate to cream.

I have made a table to show you the ratios for each type of chocolate

Preparation time 15 minutes

Set time 1 hour- 2 hours

Yields 2 cups

Dark Chocolate Ganache


125 ml double cream

250 grams dark chocolate


  1. Place the chocolate and the cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to a boil. Place the chocolate in a

  2. Stir the chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.

  3. Spread over the cake – tops and sides. Use a teaspoon in a swirling motion to achieve a textured finish.

For whipped Chocolate Ganache: set the chocolate in the fridge until firm, beat for around 4 minutes until light like buttercream.

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