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Chocolate ganache



250 grams chocolate bits or quality dark chocolate finely chopped

3/4 cup cream




  • Place chocolate pieces (or chopped chocolate) in a heat-proof bowl (glass or stainless steal). Set aside.

  • Heat cream in a saucepan until almost boiling (stir to ensure cream heats evenly).

  • Pour cream over the chocolate. Leave for 10 seconds before stirring together. The chocolate-cream mixture should be smooth and glossy. 

  • Cover with gladwrap (tuck the gladwrap down to avoid condensation).

  • Leave for 20 minutes or until the ganache holds its shape when stirred.

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