How to make chocolate ganache

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Chocolate ganache is chocolate mixed with cream so it has a thick, luxurious texture. Bakers love it because it’s really glossy and gives cakes that professional look. And it tastes great too! More cooking tips and recipes in our free Co-operative Food digital magazine

As a guide you will need equal quantities of cream to chocolate – 200 ml cream and a 200 g bar chocolate

Chop the chocolate into small pieces – this is important as the pieces need to be small so that they melt quickly. Put it into a bowl.

Heat cream in a saucepan until almost boiling.

Pour half the cream into the chocolate – the hot cream will melt the chocolate. Leave to sit for a few minutes to give the chocolate time to soften and melt, then stir.

Add the remaining cream and stir again – it will have a glossy finish. Keep stirring until the mixture has the texture of softened butter.

You can use the ganache in three different ways.
– Pour while still warm over a cake for a silky and smooth icing.
– Leave to cool slightly and then use as thicker icing
– Leave until completely cool, whisk to a thick icing and then pipe onto cakes

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Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.

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