• Ben Churchill

Chocolate Ganache

Someone once told me that ganache is to chocolate what espresso is to coffee. It’s intense, with a luscious, smooth texture, and seems extra naughty compared to regular chocolate. What’s more, ganache is so easy to make, and has many uses. You can decorate a plate with it, use it as a cake filling, roll it into shaped truffles, set it in a silicone mould, as well as much more. This recipe is a basic ratio, which works for all chocolate types (dark, white, ruby, milk) and can be scaled up or down accordingly. If you can’t use chocolate chips, break your chocolate into small even pieces.


100 grams double cream

200 grams chocolate chips


Place the chocolate in a heatproof bowl. Heat the cream slowly until it just starts to bubble. Quickly pour the cream over the chocolate and whisk until all the chocolate has melted and you get a smooth texture.

From here you can:

Use your Ganache to decorate a dessert plate.

Pour it into a mould and set it in the fridge, perhaps to coat in a glaze.

Chill in the fridge until just set, then shape with your hands into pretty much any shape you want. This is especially useful for making edible shapes without a silicone mould.

Use to coat a cake, or as a layer in a layer cake.

Chocolate ganache can be stored in the fridge for around a week, or frozen for up to a month. To use again, simply melt in the microwave.


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